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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat crock pot to 'high' setting. | 2. Dice the chicken breasts into medium sized chunks. Put into a bowl with about 60g of the madras curry paste and coat the chunks with the paste. leave to sit while completing the steps below;. | 3. Chop the Onions and Mushrooms and gently fry for around 5-10 mins in a little Olive oil to soften them up, then add them to the crockpot. | 4. Add the passata to the crockpot along with the remaining 40g of curry paste and stir to mix. | 5. Add the spinach (i tend to use frozen chopped leaf spinach so just drop the frozen chunks into the mix and stir them in later) and mix. | 6. In a dry frying pan over a high heat, seal the chicken breast chunks. For that 'faux' tandoor effect let the paste carbonise on the chunks a bit before decanting into the crock pot. | 7. Add salt to taste (about 1tsp should be enough). | 8. Cook on 'high' setting for about 3-4 hours (crockpots vary according to model and manufacturer so use your own judgement on this). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	600	g	boneless skinless	1032.0	0.0	125.1	55.5
mushroom	125			-	-	-	-
onion	250			16000.0	3736.0	440.0	40.0
passata	1	kg		889.4927	0.0	197.8871	4.9971
curry paste	100			889.4927	0.0	197.8871	4.9971
spinach leaf	100		chopped	4524.0	656.76	566.28	88.92
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.