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Cook diced chicken in the slow cooker on high until sealed. ( about an hour or so)
Add onions, mushrooms and peppers ( mine were frozen due to the idiots panic buying everything ) doesn’t really make much of a difference anyway..
Cook everything on high for a few hours..
Drain excess fluid ( really important) to stop the sauce being watery..
I added 4 tins of chopped tomatoes and a jar of tandoori paste ( most supermarkets sell it)
Turn down to low…
Will serve at about 5.50 with uncle ben’s microwave rice.. ( no pans needed what so ever) Bliss..
Oh and will freeze the rest for another day… Couldn’t be easier..
By Rebecca Hill
