Chicken "tikka masala"

4 serves:

440g can crushed tomatoes

1 medium onion, chopped

2 cloves garlic, chopped

2 teaspoons garam masala

salt and black pepper

skinless chicken thighs (about 8)

1/2 cup yoghurt

Cucumber, halved and thinly sliced

1/4 cup fresh coriander leaves

1 tablespoon fresh lemon or lime juice

In slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 8 hours.

Toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper.

Just before serving, stir the yoghurt into the chicken tikka masala. Serve over rice with the cucumber relish. Also good with big handfuls of baby spinach stirred through.