Slow Cooker Chicken Balti

2 Large Chicken Breasts

6 Large Tomatoes

1 Large Red Pepper

Salt & Pepper

Balti Marinade:

½ Tsp Grated Ginger

2 Tsp Garlic Puree

½ Small Diced Onion

½ Tsp Chilli

2 Tsp Paprika

2 Tsp Turmeric

2 Tsp Cumin

2 Tsp Coriander

2 Tsp Cinnamon

1 Tbsp Tomato Puree

Metric – Imperial

Dice and remove the cores of the tomatoes and place them into your slow cooker. Slice the top off the red pepper and pull out the seeds. Slice up and add the pepper too. Cook on high for 2 hours.

Season chicken breasts with salt and pepper.

Add all the marinade ingredients into a mixing bowl, stir well and add the chicken breasts. Allow to marinade in the fridge for 2 hours while the tomatoes and peppers are cooking.

After 2 hours and using a hand blender, blend the tomatoes and peppers.

Add to it your chicken and marinade leftovers and mix well.

Cook on high for a further 2.5 hours or on low for 4.5 hours.

Shred the chicken or chop the chicken into bite sized chunks, stir and serve.

If you want a chicken and vegetable Balti curry then add whatever extra vegetables you like at the same time you add the chicken to the slow cooker.

I suggest vegetables that don’t have a high water content otherwise your curry will end up too watery. The best vegetables to add are root vegetables. You can swap chicken for beef, prawns, pork or a vegetable Balti curry if you prefer