In a large bowl, add 600 g Chicken breast, 200 g Natural yogurt, juice of 0.5 Lemon, 0.5 tablespoon Cumin, 0.5 teaspoon Chilli powder and 0.5 tablespoon Paprika and mix well. Put in the fridge for a couple of hours, or it can be kept in there overnight.
In a large pan, heat 1 tablespoon Olive oil and then add 1 Onion, 3 Garlic clove and 30 g Fresh ginger and cook on low for 4-5 minutes until softened.
Add 2 tablespoon Garam masala and 1 tablespoon Tomato puree and stir.
Add the chicken mixture and 200 ml Coconut milk and stir well.
Transfer it to a slow cooker.
Cook on high for 3 hours or on low for 6 hours. Add 30 g Butter 10 minutes before finished and stir.
Notes
You can use light coconut milk instead of full fat in this curry, but you won't get the same creamy flavour.
Add a little crunch to this curry by serving with some cashew nuts on top.
This is a really mild curry, making it perfect for serving up to the whole family. However you you can always add a finely diced red chilli to the sauce, or just sprinkle some red chilli flakes.
You can give this an extra protein boost by adding some quick cook lentils at the same time as the coconut milk.
An easy way to add a little extra flavour, texture and creaminess is by adding a spoonful of peanut butter (or almond or cashew).
Add some fresh coriander (cilantro) before serving to lighten it up a little.