Chicken Tikka

Ingredients 

•  2 tablespoons sunflower oil
•  1 onion, finely chopped
•  2 cloves garlic, minced
•  4cm piece root ginger, finely copped
•  1 to 2 red chilli peppers, 
•  1 1/2 tablespoons tikka medium curry paste
•  900g chicken 
•  400ml vegetable stock
•  200g chopped tomatoes
•  300g plain yoghurt
• A bunch of coriander (optional)

Method

1. Preheat the slow cooker by setting to Low.

2. Heat the oil in a frying pan and add the onion and garlic. Stir for 3 to 4 minutes until soft then add the chopped ginger and red chilli, stirring constantly. 

3. Add the curry paste to the frying pan and stir well to mix. 

4. Add the chicken (raw) and coat thoroughly, continue to cook for 5 to 8 minutes until the chicken is still a bit pink in the middle. 

5. Add half of the stock and the chopped tomatoes and bring to a gentle simmer. Turn out the frying pan contents into the slow cooker then add the remainder of the stock, and add half the yoghurt. 

6. Cover and cook on low setting for 7 hours or on high for 3 to 4 hours.

7. When ready to serve, stir in the remainder of the yoghurt.
8. Add a little of the coriander on top to garnish (optional)

If you want to heat it up a little more add some chilli powder. 

If the curry looks a little thin add in a couple of tea spoons of corn starch until it thickens to how you want it.