Super Simple Slow-Cooker Butter Chicken with Creamy Coconut Rice
Hey guys! I know it's a been a hot minute since I posted a new recipe but I'm still here, still kicking, still cooking. As you will know well by now, I love my slow cooker, it's such an inexpensive and easy way to make delicious food. This recipe is one of my mum's new favourites of mine and I figured I had to share it with the world. The recipe is definitely not super healthy by any means but it is a relatively healthy version of butter chicken - especially if you make it with brown rice (although the coconut rice is phenomenal...).
This recipe is very forgiving if you don't have the exact ingredients or can't find them in the supermarket. If you can't find a curry paste (like me) you can easily use a jar of curry sauce and just add in a bit more starch to thicken up the curry. Use a bit more potato or sweet potato and you'll get a perfect consistency. If, however, you're using a paste, you might want to use a bit more greek yoghurt so that the sauce isn't too thick.
This curry goes perfectly with my cheat garlic & herb naan !
Other toppings you might like to add: diced tomatoes, diced red onion, or raita.
1/2 cup of greek yoghurt
400mls of coconut milk
2 tablespoons of tomato paste
1 jar of patak's butter chicken cooking sauce OR a butter chicken curry paste/pot
1 tablespoon of grated fresh ginger
5 cloves of garlic, crushed
2 mild, red chillis, finely diced
1 large white onion, finely chopped
3 chicken breasts, cut into large bite-size pieces
2 tablespoons of garam masala
1 tablespoon of ground cumin
1 teaspoon of turmeric
1/2 - 1 teaspoon of cayenne pepper
1/2 teaspoon of salt
1 tablespoon of salted butter
1 large sweet potato (or regular potato), cubed
1 cup of frozen peas
2 tablespoons of fresh lemon juice
1/4 cup of roughly chopped coriander
1 cup of basmati rice, rinsed under cold water
400mls of coconut milk
1/2 cup of cold water
Turn your slow cooker on to low for 6-8 hours or high for 4 hours.
Add in your coconut milk, greek yoghurt, tomato paste, cooking sauce/paste, ginger, garlic, chilli, onion, garam masala, cumin, turmeric, cayenne pepper, and salt. Stir to mix everything together. Then gently stir in your chicken. Leave to cook for 3 hours then add in your potato (if you want to leave the slow cooker on all day then add the sweet potato at the beginning). In the last 30 minutes, add in your peas and lemon juice. Stir once or twice throughout the cooking process. Top with the coriander and serve with the coconut rice! Enjoy!!
Add your coconut milk, water, and basmati rice to a pot. Bring to a boil and then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Then remove from the heat and leave to stand for a further 5 minutes for fluffing it up with a fork.