Ingredients
- 600 g 21oz boneless skinless chicken breasts or thighs
- 2 tablespoon butter
- 1 medium onion chopped
- 2 cloves garlic crushed
- 1 teaspoon ginger
- 1 ½ teaspoon chili powder
- ¾ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- 2 teaspoon tandoori paste
- 1 can diced tomatoes
- 1 can crushed tomatoes I used two cans of diced - that's all I had
- 1 ½ cups chicken stock
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ⅓ cup light sour cream
- 1 tablespoon nut butter cashew/almond/peanut
Instructions
- In a slow cooker, combine all ingredients up to and including ground pepper.
- Cook on low for 6-8 hours.
- Scoop out the chicken and shred it with two forks. Return to pot. Stir in sour cream and nut butter.
- Serve over hot basmati rice and with naan bread.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
