Chicken Tikka Masala (Slowcooker)

• 1 sprig of fresh mint
• 1 onion, quartered
• 1 large garlic clove, halved
• 1 cm pice gingerroot, peeled and roughly chopped
• 1 green chili pepper, roughly chopped
• 1 lime, juice of
• 2 tablespoons tomato puree
• 1 tablespoon paprika
• 12 teaspoon ground coriander
• 12 teaspoon ground cumin
• 12 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 tablespoon sunflower oil
• 200 ml Greek yogurt
• 700 g skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons ground almonds
• 2 tablespoons heavy cream

1. Strip the mint leaves off the central stalk.
2. Pound the mint, onion, garlic, ginger, and chilli using a pestle and mortar or in a bowl with the end of a rolling pin to form a rough paste.
3. Alternatively, use a hand blender.
4. Add the lime juice, tomato puree, all the spices and salt.
5. Mix together until well blended.
6. Heat the oil in a pan, add the paste and fry for 1 minute.
7. Stir in the yogurt and bring to the boil.
8. Put the chicken in the crock pot and pour the sauce over.
9. Stir well.
10. cover and cook on high for 3 hours or Low for 6 hours.
11. Stir in the ground almonds and cream.
12. Taste and re-season if necessary.
13. Garnish with wedges of lime and serve with pilau rice or naan bread.

mint, onion, garlic, gingerroot, green chili pepper, lime, tomato puree, paprika, ground coriander, ground cumin, ground turmeric, garam masala, salt, sunflower oil, yogurt, chicken breasts, ground almonds, heavy cream

Taken from www.food.com/recipe/chicken-tikka-masala-slowcooker-508889 (may not work)