Prep Time: 15 minutes

Cooking Time:  6 hours on LOW or 3 hours on HIGH

Servings: 4

Ingredients

2 tbsp light olive oil or grapeseed oil

1 tbsp garlic, minced

2 tsp ginger root, minced

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander seed

1 tbsp hot smoked paprika OR 1 tsp red curry powder

1 tbsp garam masala

2 lbs skinless, boneless chicken pieces

1 x 6oz can tomato paste, sodium free

½ cup plain yoghurt

¼ cup water

½ red onion, sliced

2 tbsp coriander leaf, chopped

2 tbsp lime juice

Heat the oil in a large skillet and add the garlic and ginger. Sauté on a medium heat for 1 minute stirring all the time.

Add the curry, cumin, coriander, smoked paprika and garam masala to the garlic and ginger. Stir to form a paste and cook for 1 minute to release the aromatics.

Add the chicken pieces to the garlic, ginger and spices in the skillet. Stir to coat the chicken and transfer to your slow cooker. The chicken does not require browning.

In a small bowl, stir together the tomato paste, yoghurt and water. Spread over the chicken mixture. Cover with the lid and cook on LOW for 6 hours or HIGH for 3.

Serve with the red onion chutney and store bought whole wheat flatbreads.