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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  1. 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.
  2. 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.
  3. When the chicken is browned add it to the tomato mixture and stir again. Season with salt and pepper.
  4. Cover and set the slow cooker on low for 4-6 hours.
  5. Before serving, stir in the almond milk and butter.
  6. Serve over rice, quinoa or sautéed vegetables, such as silverbeet, courgette or whatever seasonal veggies you have on hand.
  7. Garnish with coriander and enjoy!

-Recipe by Chantal Organics