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.