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Method
Fry the chopped bacon until crispy. Remove and set aside, leaving a little bacon fat in the pan.
In the same pan, sauté the onion and garlic for 2–3 minutes until slightly softened.
Add mushrooms and cook until lightly browned.
Season the chicken pieces with salt, pepper, garam masala, cumin, turmeric, smoked paprika, and chili flakes.
Place chicken pieces in Slow Cooker and add the sautéed onion mixture, crispy bacon, chicken stock, tomato paste, and Worcestershire sauce to the slow cooker.
Stir gently to combine everything
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
Stir in the double cream during the final 20 minutes of cooking to create a rich golden stroganoff sauce.
Cook egg noodles according to package instructions and drain well.
Serve the creamy masala chicken stroganoff over the noodles.
Ingredients
1kg (2lb) boneless chicken thighs, cut into chunks
stops worry about screen turning off while you're cooking