Description
Stace's famous Slow Cooker Butter Chicken recipe is SUCH a winner with my family. I love that I can make these into freezer dump bags, or prep the morning of for an easy dinner.
Grab more of my Slow Cooker Recipes in my FREE Cookbook.
Ingredients
Into The Cooker:
1 kg chicken thighs or breasts, 3cm chunks
1 x 400g tin chickpeas, drained
1 onion, finely sliced
5 garlic cloves, crushed
5 cm ginger, grated
3 tspn garam masala
2 tspn sweet paprika
1 tspn ground cardamom
2 tspn ground coriander
2 tbsp ground cumin
2 tbsp ground turmeric
1/2 tspn cinnamon
2 tspn salt
1 tspn pepper
210g tomato paste
1 x 400g tin coconut cream
1 large lemon, juices
Serve With:
1 head of broccoli, chopped into chunks
1 cup rice, cooked
Instructions
STEP 1: Sauté your onions and garlic if you've got time, but if you're in a hurry like me, just toss them straight into the cooker.
STEP 2: Add all the other ingredients, stir well, and pop the lid on. Cook on High for 3 hours, Low for 5 hours, or Pressure Cook for 18 minutes.
STEP 3: In the last hour, take the lid off to let the sauce thicken (totally optional!) and add your chopped veg.
STEP 4: Get your spoon in their mumma and check. You can adjust the seasoning—maybe a touch more lemon or salt? I like mine REALLY zesty, so if my lemon isn't juicy, I often add more. Serve with rice and naan for dipping all that yummy sauce in.