Appliances
FRITEL Slow Cooker
Ingredients
- 500 gr chicken thigh fillet
- 250 ml greek yogurt
- 1 can tomato paste
- 1.5 tbsp garam masala herbs
- 1 tsp cumin powder
- 1/2 tbsp paprika powder
- 1 tsp cajun herbs
- Juice of 1/2 lemon
- 2 onions
- 4 cloves garlic
- 3 bay leaves
- 2 tbsp cornstarch
- 400 ml coconut milk
Preparation
- Mix the yoghurt with the tomato puree, garam masala, cumin powder, paprika, cajun spices and the lemon juice.
- Place the chicken disc fillets in this mixture and leave to marinate for half an hour.
- Place the sliced onion with the garlic at the bottom of the slow cooker.
- Place the chicken on top along with the marinade.
- Add the bay leaves and place the lid on top.
- Put on `low` setting and cook for 5 hours.
- Remove the chicken filet from the slow cooker and pull apart with 2 forks so that you get small strings and put them back in the slow cooker.
- Add the coconut milk
- Dissolve the cornstarch in a little cold water and add to the Slow Cooker, stir and heat on Low for another 30 minutes.
- Serve with Rice and garnish with coriander if desired.