Slow Cookers Tikka Masala Recipe Mix
Herbs (Coriander Leaves, Oregano)
Colour (Paprika Extract)
Anti-Caking Agent (Silicon Dioxide)
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||0.8g||7.6g||38%|
|of which sugars||2.0g||9.1g||10%|
*1 serving = 1/4 of Our Recipe
**Reference Intake of an average adult (8400kJ/2000kcal)
1 onion, diced
1 red pepper, cut into chunks
8 skinless, boneless chicken thighs, cut into thirds 400g tin chopped tomatoes
2 tbs tomato purée
50ml double cream
Easy as 1, 2, 3...
1 Place onion, pepper and chicken into your slow cooker pot. Mix seasoning with chopped tomatoes and tomato purée, add to slow cooker pot and stir through.
2 Cover and cook for up to 4 hours on High or up to 8 hours on Low, or until the meat is tender and cooked through. (Keep covered during cooking. Slow cookers vary. Directions based on a 3.5 litre.)
3 Remove lid, stir cream through and stand for 5 mins before serving.
Try Something Different: Replace the chicken thighs with breasts or diced lamb. If you have time, try browning off the meat in a frying pan before adding to the slow cooker. Serve with basmati rice and naan bread.
Store in a cool, dry place out of direct sunlight.