Slow Cooked Chicken Tikka Masala

327 Calories per Serving (Based on 4 servings)

Slow Cooker Chicken Tikka MasalaIMG_0847.JPG
Serves 4 to 6

500g boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons salt
400g (Can) Chopped Tomatoes
250ml heavy cream or coconut milk
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker.
Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.


Orange, Almond & Fig Cake

158 Calories (4 Propoints)

Orange, Almond & Fig CakeIMG_0845
Serves 8
1 Orange
50g Caster Sugar
3 Eggs
100g Ground Almonds
1tsp Baking Powder
4 Figs
½ tsp Icing Sugar

Put the whole orange in a lidded pan and add enough water to cover. Bring to the boil, cover and cook for 1 hour 30 minutes. Drain
Preheat the oven to gas mark 3 (160c) Line a cake tin with baking parchment
Put the cooked orange and 1 tbsp of the caster sugar into a food processor and blitz to a puree
Separate the eggs into 2 bowls.
Add the remaining sugar to the egg yolks and whisk until light and creamy.
Add the orange puree, almonds and baking powder to the mixture and fold all the ingredients together
Whisk the egg whites with an electric whisk until soft peaks form
Fold into the orange mixture one spoon at a time
Pour the mixture into the tin. Sink the figs into the mixture
Bake for 30-40 minutes
Allow to cool before sprinkling icing sugar over