In this curry, I've taken a shortcut and used a jar of pasta sauce and minced ginger and garlic from a jar but the end result would never make you think this isn't an authentic Indian or Pakistani recipe! The spices do a wonderful job of adding a kick to the curry and the aroma is absolutely amazing, thanks to the dried fenugreek. You will keep coming back to this recipe! It's a favourite at my house for those busy days!

Ingredients

3 serv.

chicken breasts, cubes↗450 g
jar pasta sauce↗1 jar
large onion, chopped very finely↗1
minced garlic1 teaspoon
minced ginger↗1 teaspoon
salt↗1 teaspoon
red chili powder↗3⁄4 teaspoon
paprika↗1 teaspoon
coriander powder↗2 teaspoons
cumin powder↗1 1⁄2 teaspoons
garam masala↗1⁄2 teaspoon
turmeric↗1⁄3 teaspoon
dried fenugreek leaves2 -4 tablespoons
oil2 tablespoons
gingerroot, julienne, for garnish1 piece
tablespoon dried fenugreek leaves, for garnish1

Step-by-step instructions

1
Throw everything into the crock pot.
2
Set to low for 4 hours.
3
Inhale and devour.

Source: food.com

Original recipe ↗

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