Slow Cooker Butter Chicken
Tender, flavour packed slow cooker butter chicken with a creamy tomato sauce that's perfect for a midweek family dinner.
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Servings: 4
Calories: 394kcal
Cost: $15
Equipment
- slow cooker (crock pot)
Ingredients
- 800 g skinless chicken breast or thighs cut into 1 inch pieces
- 1 brown onion diced
- 125 ml (½ cup) chicken stock liquid
- 1 tbs minced ginger
- 3 teaspoon minced garlic or 3 garlic cloves, minced
- 150 g tomato paste
- 2 teaspoon mild curry powder
- 2 teaspoon garam masala
- 1 teaspoon ground turmeric
- salt and pepper, to taste
- 125 ml (½ cup) coconut cream or cooking cream
Instructions
- Place the diced chicken and onion into the base of the slow cooker.
- In a mixing bowl, mix the chicken stock liquid, ginger, garlic, tomato paste, curry powder, garam masala, turmeric and salt and pepper.
- Pour over the chicken and stir to combine.
- Cook on LOW for 4 hours.
- Stir through the coconut cream and serve with rice, roti bread and vegetables.
Notes
RECIPE NOTES & TIPS:
- Don’t cook on HIGH: Low and slow gives the most tender chicken.
- Add cream at the end: This prevents the sauce from curdling (splitting).
- Thicken if needed: If your sauce is thin, leave the lid off for the last 20 minutes.
- Double the recipe: This freezes brilliantly and is perfect for batch cooking.
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 24 hours. Don't place the slow cooker slow cooker directly into the fridge as it retains too much heat and doesn't allow the chicken to cool to a safe temperature quickly enough.
- Freezing: Cool completely, then freeze for up to 3 months. Defrost overnight in the fridge.
- Reheating: Reheat gently on the stove or microwave, stirring well.
Nutrition
Calories: 394kcal | Carbohydrates: 15g | Protein: 47g | Fat: 16g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 576mg | Potassium: 1317mg | Fiber: 3g | Sugar: 6g | Vitamin A: 634IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 3mg
