Slow cooking brings out the deeper flavours of meats, especially value cuts. It takes the hassle out of cooking for a gang, as all the work is done hours in advance and ready to go when you get home.
1. Put the yogurt, lime juice and tikka masala paste in a large
bowl and stir to combine. Add the chicken thighs, turning to thoroughly cover them with the yogurt mix. Leave to marinate for at least 30 minutes or overnight.
2. Meanwhile, place the onions, peppers, chilli, tomato passata and coconut milk in the bowl of a slow cooker and stir to combine. Add the marinated chicken and stir again, then
set the function on ‘chicken’ or ‘slow cooking’ (refer to the manufacturer’s instructions). Cook the chicken for 4 to 6
hours. The chicken should be falling off the bone.
3. Serve with fresh coriander leaves scattered over and lime
wedges on the side.
*Refer to Coeliac Society Food List for certified gluten free products