Slow Cooked Chicken Tandoori

For retail presentation:

Diced Skinless Thigh or pieces

8864 TANDOORI YOGHURT D/FLAVOUR use as directed

Sprinkle with chopped cashew nuts/parsley if desired

  • 6
  • 3 Hours Slow Cooker
  • Ingredients
  • Method
  • 1 tbsp vegetable oil
  • 800 g skinless chicken thigh fillets, diced
  • 1 onion, diced
  • 1 x 270 mL can coconut milk or Natural Yoghurt
  • 150 g green beans, sliced
  • ½ cup (70 g) chopped cashews
  • Fresh coriander
  1. Heat vegetable oil in frying pan over MED-HIGH heat. Brown chicken and onion, then add into slow cooker insert pot.
  2. Mix in coconut milk or Yoghurt and pour over chicken and onion, stir through.
  3. Cover and cook for 3 hours on HIGH or 6 hours on LOW (Keep covered during cooking. Cooking times may vary between slow cooker models).
  4. Stir in green beans and cashews 15 minutes before serving. Add fresh coriander and serve with your choice of sides.

Recipe Tip: To add more vegetables, stir through 1 cup of steamed cauliflower florets and ¼ cup peas to your curry 15 minutes before serving. Suggested sides: rice or steamed potatoes & papadums.

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