1 tbsp oil for cooking
2 cloves of garlic
a dash of chili
1/2 tsp ground ginger
25g (~1tbsp) butter
2.5 dl chicken stock (~1 cup)
5 tbsp cream
2 tbsp tomato paste
1 tbsp brown sugar
1 tsp paprika
1 tsp cumin
1/4 tsp cinnamon
a dash of cardamom and fennel (optional)
1 tsp tumeric
Chop the onion and garlic very finely (or use a blender or food processor) and mix it with the chili and ginger.
Heat the oil in a pan. Cut the chicken into bite sized pieces and cook until browned on all sides. Add to the crock-pot.
Turn the heat down to medium-low, add the butter to the pan and once it's melted cook the onion paste until it just starts to change colour. Add the rest of the ingredients and bring to a simmer.
Add to the crock-pot, cover and cook on LOW for 5-7 hours.
Serve on rice with sliced almonds as topping.
Not quite restaurant worthy but really, really good :) I thought it lacked something but can't quite figure out what. Perhaps just a bit of mango chutney? ;) Some vegetables would also be nice - think I may add corn and/or bell pepper to the crock-pot next time.
But all in all I loved it :)
Friday, February 28, 2014
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