This is a rich tomatoey curry, with a lot of taste and a proper kick. The recipe has evolved over time and has become a real favourite in my family. I cook it in advance and freeze it in foil takeaway trays. You can add more yoghurt and reduce the tandoori masala powder if you prefer a milder curry.
2 tablespoons vegetable oil
1 tablespoon butter
2 small onions, roughly diced
1 clove garlic, minced
4 chicken breasts, cut into bite sized pieces
1 tablespoon madras paste
2 teaspoons madras powder
1 teaspoon tandoori masala powder
1 teaspoon garam masala
150g tomato puree
500g tomato passata
200g plain yoghurt
salt, to taste (optional)
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Heat the oil and butter in a frying pan over a medium heat and fry the onions for about 5 minutes until softened.
Add the garlic and the chicken and continue to cook for a further 5 minutes until the chicken pieces are no longer pink. Stir in the madras paste, madras powder, tandoori masala, garam masala and the tomato puree. Add the passata and water, give a good stir then transfer everything to the slow cooker. Stir in the yoghurt and season to taste.
Cook on high for 4 to 6 hours, or on low for 6 to 8 hours, or until the sauce is reduced to your preferred consistency.
Instead of the passata, you could use a tin of chopped tomatoes.