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Just imagine, leaving for work in the morning, knowing dinner will be ready.  Arriving home, opening the door to the delicious smell of indian food.
With this recipe, that dream can be a reality.  The best way to serve this dish is simply with some jasmine rice and naan.  Try it once, then play with it, enjoy making this dish a family favourite.

  • Serves: 6
  • Cooking time: 4 hours


2 tbsp butter
2 tbsp olive oil
4 chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 tsp curry powder
1 tbsp curry paste
2 tsp tandoori masala
1 tps garam massala
1 6 oz can tomato paste
15 green cardamom pods
1 14 oz can coconut milk
1 c plain yogurt
salt and pepper to tate


  1. In a large pan, add the olive oil and butter
  2. Once melted, stir in the chick, onion and garlic
  3. Cook until onion is translucent, about 10 minutes
  4. Stir in curry powder, curry paste, tandoori masala, garam masala and tomato paste
  5. Pour contest of pan into a crock pot, stir in cardamom pods, coconut milk and yogurt
  6. Cook on high for 4 to 6 hours, low 6 to 8 hours or until chicken is tender and sauce is at the consistency you like
  7. Pour contents of crock pot into a large bowl and serve

Recipe courtesy of: The Meal Planner
Photo courtesy of: TheBritishBaker