Slow Cooker Butter Chicken Curry
This rich butter chicken curry is so easy to make in your slow cooker. Serve with steamed rice and naan bread.
Lucy Parissi | Supergolden Bakes
large skinless chicken breasts
cut into cubes
| 7oz Greek yoghurt
finely grated fresh ginger
heaped tbsp butter
heaped tbsp tomato paste
| 14oz tin chopped tomatoes
| 1/2 cup chicken stock
cilantro to garnish
roughly chopped cashew nuts to garnish
steamed rice to serve
salt and pepper to season
Cut the chicken breasts into large cubes and place in a bowl with the lemon juice, yoghurt, chilli powder, 1 tsp garam masala and grated ginger. Cover and chill for 30 mins.
Heat 1 tbsp butter and the oil in a large non-stick pan. Fry the chicken, in batches if necessary, until browned. Transfer to the slow cooker.
Wipe the pan clean and add the remaining butter until it is foaming.
Add the onion, garlic, sugar and a pinch of salt and cook, stirring, for 5 minutes.
Add the remaining garam masala, coriander, cumin, cinnamon and paprika and cook, stirring, for 1 minute.
Stir in the tomato paste, chopped tomatoes and stock and bring to a simmer.
Transfer to the slow cooker and stir everything to combine.
Cook on low for 5 hours.
Stir in the cream, taste and adjust the seasoning.
Serve with steamed basmati rice and garnish with chopped cashews and fresh coriander.
Recipe adapted from Slow-Cooker comfort food.