Ingredients
- 500g/1lb 2oz skinless chicken
breasts - 1 onion, chopped
- 1 tbsp tomato puree/paste
- 3 cloves garlic, crushed
- 1 tsp low fat ‘butter’ spread
- 1 tbsp fresh grated ginger (or use
1 tsp of ground ginger) - 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1⁄2 tsp chilli powder
- or
2 tbsp curry powder - 250ml/1 cup fat free Greek
yoghurt - 375ml/1 1⁄2 cups passata/sieved
tomatoes - Salt & pepper to taste
Method
Combine all the ingredients, except the yoghurt, into the slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours with the lid tightly shut. Ensure the chicken is cooked through and tender, turn off the heat and stir in the yoghurt. Serve with green beans and naan
bread.