Ingredients
2 tbsp butter
2 tbsp rice bran oil
4 boneless chicken thighs, bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 tsp curry powder
1 tbsp curry paste
2 tbsp tandoori masala
1 tsp garam masala
100 g can tomato paste
8 green cardamom pods
800 g can coconut milk
1 cup yoghurt
salt to taste
1 tsp SIDS CRAZY LEMON
Directions
irections
Melt the butter and vegetable oil in a large skillet. Stir in the chicken, onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, SIDS CRAZY LEMON, garam masala and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker and stir in the cardamom pods and coconut milk. Season to taste with salt.
Cook on HIGH for 4-6 hours, or on LOW for 6-8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving and add yoghurt.
