Ingredients
680g boneless chicken thighs; washed and cut into bite-sized pieces
1 large onion, chopped
1 can of Chantal Organics Chopped Tomatoes
1 ½ cups Chantal Organics Passata
2 Tbsp Chantal Organics Tomato Paste
2-3 chopped green or red chillies (depending on taste)
1 tsp fresh ginger, minced
4 cloves of garlic, minced
1 tsp Chantal Organics Cumin Powder
1/2 tsp coriander powder
1/2 tsp Chantal Organics Ground Cinnamon
Salt and pepper
1 cup milk (we love Isola Bio)
2 Tbsp butter or ghee (use Chantal Organics Coconut Oil for dairy free option)
Fresh coriander, roughly chopped
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Method:
- In a medium-sized fry pan, brown the chicken in a small amount of butter for about 10 minutes. Season well with salt and pepper.
- While the chicken is browning, add the onion, canned tomatoes, passata, chillies, tomato paste, cinnamon, cumin, coriander, ginger and garlic into the slow cooker and stir well.
- When the chicken is browned add it to the tomato mixture and stir again. Season with salt and pepper.
- Cover and set the slow cooker on low for 4-6 hours.
- Before serving, stir in the almond milk and butter.
- Serve over rice, quinoa or sautéed vegetables, such as silverbeet, courgette or whatever seasonal veggies you have on hand.
- Garnish with coriander and enjoy!
-Recipe by Chantal Organics
