4skinless boneless chicken breasts, cut into 1" cubes
2tablespoonolive oil, divided
1onion, finely chopped
3clovesgarlic, minced
2tablespoonminced fresh ginger
2cupspassata
½teaspoonsugar
¼cup35% cream
Instructions
In a large bowl, whisk 1 teaspoon garam masala, 1 teaspoon paprika, ½ teaspoon coriander, ½ teaspoon cumin, ½ teaspoon salt and ¼ teaspoon turmeric. Add chicken and toss to coat.
Heat a large frying pan over medium-high heat. Add 1 tablespoon oil then chicken and cook until browned, about 3 minutes. Transfer chicken to slow cooker insert.
Add remaining 1 tablespoon of oil then onion. Cook until softened, about 2-3 minutes. Add garlic, ginger and remaining spices and salt. Cook until fragrant, another minute. Add passata and sugar, scraping brown bits from the bottom of the pan.
Pour tomato mixture over chicken and cook on low for 6 hours.
Stir in cream and serve.
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