A popular Indian dish consisting of delicious spices, spinach and chicken. A warming and comforting dish, it's great for the cooler months of the year.
Add the butter into a fry pan on medium heat and brown the onion, garlic and ginger.
Add all of the spices a part from the garam masala and stir well to infuse the onions.
Add the chicken and mix until the chicken is coated with the spices.
Place the thawed and drained spinach into the slow cooker and add the stock and diced tomatoes and the garam masala.
Transfer the chicken, onion and spice mix from the fry pan to the slow cooker and stir well.
Cook on low for 6 hours.
Once heat has been turned off, add the coconut cream and grilled haloumi and allow to sit for 30 minutes.
Rinse the rice and transfer into a pot to cook covered with filtered water. Add the turmeric and cracked pepper and stir occasionally until cooked.
Ingredients
Directions
Add the butter into a fry pan on medium heat and brown the onion, garlic and ginger.
Add all of the spices a part from the garam masala and stir well to infuse the onions.
Add the chicken and mix until the chicken is coated with the spices.
Place the thawed and drained spinach into the slow cooker and add the stock and diced tomatoes and the garam masala.
Transfer the chicken, onion and spice mix from the fry pan to the slow cooker and stir well.
Cook on low for 6 hours.
Once heat has been turned off, add the coconut cream and grilled haloumi and allow to sit for 30 minutes.
Rinse the rice and transfer into a pot to cook covered with filtered water. Add the turmeric and cracked pepper and stir occasionally until cooked.
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