Slow Cooker Butter Chicken
- 600g chicken breasts
- 50g butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Indian curry paste (I would add less next time to reduce the spicyness slightly for the kids. If it were for me I would double it!)
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp finely chopped ginger (or ½ tsp ground)
- 1 tsp ground cinnamon
- 15 cardamom seeds
- 140g tomato paste
- 1 (400ml) tin coconut milk
- 1 cup plain yoghurt (plus optional extra to serve)
- pinch salt to taste
- Melt the butter in a large frypan over medium heat.
- Add chicken and brown.
- Add onion and garlic, cooking until the onion has softened and turned translucent.
- Add curry paste, garam masala, coriander, ginger, cinnamon, cardamom and tomato paste. Blend until smooth.
- Transfer to the slow cooker.
- Add coconut milk and yoghurt to the slow cooker and season to taste with salt.
- Cook on High 4 to 6 hours, or on Low 6 to 8 hours.
- Before serving remove and discard the cardamom pods.
- Serve with rice, pappadoms and yoghurt.
Recipe by Planning With Kids at https://planningwithkids.com/2011/10/24/slow-cooker-butter-chicken/
3.4.3177