Slow Cooker Butter Chicken
Recipe type: asian
  • 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
  1. Melt the butter in a large frypan over medium heat.
  2. Add chicken and brown.
  3. Add onion and garlic, cooking until the onion has softened and turned translucent.
  4. Add curry paste, garam masala, coriander, ginger, cinnamon, cardamom and tomato paste. Blend until smooth.
  5. Transfer to the slow cooker.
  6. Add coconut milk and yoghurt to the slow cooker and season to taste with salt.
  7. Cook on High 4 to 6 hours, or on Low 6 to 8 hours.
  8. Before serving remove and discard the cardamom pods.
  9. Serve with rice, pappadoms and yoghurt.
Recipe by Planning With Kids at