Erla Steinunn's recipe collection

2-4 tbsp vegetable oil

800g-1kg chicken, cut into bite-sized pieces

1 onion, chopped

3 cloves garlic, pressed

2 tsp curry powder

1 tbsp mild curry paste

2 tsp tandoori masala

1 tsp garam masala

60g tomato paste

15 whole cardamom pods or 1/4 tsp ground

1 (400ml) tin coconut milk

200g Greek yogurt (optional, makes the sauce milder)

Salt to taste

Heat oil in a pan and sauté the chicken, onion, and garlic until the onion is translucent.

Add the curry powder, curry paste, tandoori masala, garam masala, tomato paste, and cardamom. Cook for a few more minutes.

Transfer everything to the slow cooker, except the coconut milk and yogurt. Add the coconut milk and whole cardamom pods to the slow cooker.

Cook on low for 5-7 hours.

Stir in the yogurt just before serving to make the sauce creamy.

For those without a slow cooker, add water as needed and let it simmer on low to medium heat for about an hour. Serve with rice and naan bread for a delicious meal.