Serves 4

• 1tbsp butter
• 1 tbsp olive oil
• 2 chicken breasts or equivalent off a cooked chicken
• 1 onion, diced
• 3 cloves garlic, crushed
• 2 tsp curry powder
• 3 tsp tandoori masala
• 175g tomato puree
• 15 cardamom pods
• 1 400g tin coconut milk.
• 100g natural yoghurt

1. In a large frying pan, heat butter and oil over a medium heat. Stir in onion, garlic and chicken.
2. Cook for about 10 mins until onions are golden.
3. Add spices and tomato puree and cook for 3 mins.
4. Pour it all into the slow cooker and set the heat. Low for 6-8 hours or high for 4-5 hours.
5. Stir in the cardamom pods, yoghurt and coconut milk and season to taste with salt.
6. Cover with lid and cook on low for 6-8 hours or high for 4-5 hours.
7. Serve with basmati rice and naan bread.

This is a wonderful curry and smells divine throughout the day.

It is also great heated up well the next day and poured on jacket potatoes.