Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
2 garlic cloves
thumb-sized piece of ginger, peeled
2 large onions, finely chopped
2 tbsp olive oil
4 skinless chicken breasts cut into large chunks
2 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1 tsp ground coriander
¼-½ tsp chilli powder
400ml chicken stock
150ml sour cream
6 tbsp ground almonds
toasted flaked almonds and coriander to serve
Preparation
Put the garlic, ginger, and onions in a small blender with a splash of water and blend to a paste. In a pan over medium-high heat, heat the oil and sear the chicken on all sides. Take it out and set it aside. Then add the onion paste. Fry for 10 minutes until lightly golden.
Stir in the tomato puree, spices, 1 tsp of salt. Fry for 1 minute or until the mixture is fragrant. Then, add the chicken and any juices that have been left behind, along with the stock. Stir the mixture and bring it to a simmer, then put it in the slow cooker. Cook on low for 5 to 6 hours, or until the chicken is soft and fully cooked.
Mix in the sour cream and ground almonds and heat through.
To serve top with almond flakes and coriander.
Notes
This is a firm family favourite in the RwR house; even my spice-adverse husband loves it! Serve with cauliflower rice and lots of steamed green veg.