Ingredients

1kg chicken breasts, diced
1 medium brown onion, chopped
2 garlic cloves, crushed
ginger, finely grated
1/4 cup korma curry paste
400g canned diced tomatoes
1/4 cup chicken stock
1/2 cup plain chobani yoghurt
1/3 cup chopped cashew nuts, roasted
400g canned chickpeas, drained
coriander
1 cabbage, boiled (or jasmine rice)

Method

  1. Ensure all the above ingredients have been prepared as suggested
  2. Add all ingredients except for cashews, yogurt, cashews and cabbage to a 5L slow cooker
  3. Turn slow cooker to a low heat and cook for 6 hours or until chicken is tender
  4. Once chicken is tender, add chickpeas and cashews and stir in yoghurt
  5. Cook covered for a further 10-15 minutes
  6. Boil cabbage or rice in which to serve the curry on top of
  7. Serve and enjoy!

Suggestions

  1. Ensure all the above ingredients have been prepared as suggested
  2. Add all ingredients except for cashews, yogurt, cashews and cabbage to a 5L slow cooker
  3. Turn slow cooker to a low heat and cook for 6 hours or until chicken is tender
  4. Once chicken is tender, add chickpeas and cashews and stir in yoghurt
  5. Cook covered for a further 10-15 minutes
  6. Boil cabbage or rice in which to serve the curry on top of
  7. Serve and enjoy!
Calories365
Carbs20
Fat10
Protein47
Serving1
Quantity6

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