500g boneless skinless chicken breasts
1 medium onion, thinly sliced
1 tin chickpeas drained and rinsed
2 medium sweet potatoes peeled and diced
100 ml coconut milk
120 ml chicken stock or vegetable stock
1 tin chopped tomatoes
2 tablespoons Tandoori Masala
1 teaspoon salt
145 g green peas frozen
2 tablespoons lemon juice
Fresh coriander (to garnish)
In the bottom of the slow cooker, whisk together coconut milk, chicken stock, chopped tomatoes, Tandoori Masala curry powder and salt.
Add chicken breasts, onion, chickpeas and sweet potatoes. Gently toss ingredients together to ensure evenly coated.
Cook on Low for 5 or 6 hours
Stir in peas and lemon juice 5 minutes before serving.
Serve over rice and with plenty of fresh coriander
If you don't have a slow cooker, you can still use your oven! Place everything in a roasting pan and cover with a double layer of foil, securing it tightly at the edges to ensure no steam escapes. Slow roast at 165°C for 1-1.25 hours, until the chicken is cooked through and falling apart.
Recipe Courtesy of Spice Pots