Chicken tikka masala
1kg skinless chicken thigh cutlets
800g canned diced tomatoes
400g onions, thinly sliced
200g tikka masala paste
4 tbsp pouring cream
1 cup loosely packed fresh coriander leaves
Combine chicken, tomatoes, onion and paste in a 4.5-litre slow cooker; cook, covered, on high, for about 4 hours.
Season to taste.
Drizzle with cream, top with coriander.