1/2 cup cashews (125 mL)
2 tsp garam masala (10 mL)
2 tsp coriander powder (10 mL)
1/2 tsp chili powder (2 mL)
8 x boneless skinless chicken thighs, quartered
1 tsp sesame or peanut oil (5 mL)
1/4 cup butter, melted (60 mL)
2 tsp paprika (10 mL)
2 tsp prepared garlic (10 mL)
2 tsp prepared ginger (10 mL)
Pinch of cinnamon and cardamom powder
1 x small onion
3/4 cup chicken stock (175 mL)
1/2 cup tomato paste (125 mL)
1/2 cup yogurt (or sour cream) (125 mL)
1 cup milk (250 mL)
1/4 cup cream (60 mL)
2 tbsp vinegar (30 mL)
1 tbsp sweet Thai chili sauce (15 mL)
1/2 tsp salt (2 mL)
Smash cashews with a hammer and add to large nonstick fry pan.
Add garam masala, corriander and chilli, stir and brown nuts and spices until you see a little smoke.
Immediately remove from heat.
Transfer to a bowl and set aside.
In the same pan, heat oil at med-high and sear chicken on both sides.
Place in the bottom of a slow cooker.
Add the following ingredients:
melted butter, the toasted cashew mixture, paprika, garlic, ginger and spices.
Finely chop onion and add to pan
Add chicken stock, tomato paste and yogurt, then stir to combine.
Stir in milk and cream.
Add vinegar, chili sauce and salt.
Stir then leave center crock in fridge overnight.
Turn slow cooker on to low in the morning. Cook for 6/7 hours on low.
Serve with Basmati Rice and maybe some Roti or pappadams
This looks long and involved but it's not at all. It's very easy.
You can skip leaving it in the fridge and cook it immediately but it is that little bit nicer if you have time to leave it.
Don't be tempted to use breast meat, thighs are far more tender in the slow cooker.
This makes plenty for our family of 6.