4chicken breastschopped into chunks (make this 3 if the breasts are very large)
200mlreduced fat coconut milk
100gfat-free Greek yoghurt
Nigella seedsto serve
chopped fresh coriander (optional)to serve
Put the ginger, garlic, spices, salt, chicken, passata and coconut milk into the slow cooker bowl.
Cook on high for 4 hours, or on low for 8 hours. When cooked, uncover and allow to cool for 10 minutes.
Mix the yoghurt and cornflour together in a small bowl. Leave for 5 minutes.
Spoon the yoghurt mixture on top of the curry and leave it a couple of minutes to warmthrough (this brings up the temperature of the yoghurt, to prevent curdling). Now stir the yoghurt mixture into the curry, replace the lid, and leave for 15 minutes to thicken.
Taste and adjust the seasoning if needed. Remove your cardamom pods, if you can find them (or warn your guests to do so!), and serve sprinkled with nigella seeds.
Serve with basmati rice. Sprinkle with fresh coriander (if using).
I always like to garnish my chicken tikka masala with a few nigella seeds when I serve it, it just looks so pretty!