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Slow Cooker Butter Chicken
Ingredients:
1 Kg chicken thigh fillets( cut into small size)
1 tin crushed tomatoes
1/2 cup almond meal ( optional , gives it a little nutty flavour )
1 cup coconut milk
2 Tablespoons Greek yoghurt
1/3 Cup butter
1 Diced onion
2 teaspoons minced garlic ( 3 cloves fresh)
1 teaspoon garam Masala
1 – 3 teaspoons curry
1-2 tablespoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon coriander ( or use fresh)
1 teaspoon Turmeric
Salt & pepper
Directions:
Brown off the onion and the spices in the butter. Add the chicken , brown . Put all ingredients except the coconut milk and yoghurt into your slow cooker and cook 2-3 hours high. Switch to low and add the coconut milk and 2 tablespoon of cornflour mixed with some water to remove the lumps. Cook on low until rice etc is done. ( If your out all day you can Cook on low 5-7 hours , still don’t add coconut milk or yoghurt until 30 minutes before serving ).
New wave users ….. Brown off butter, spices and chicken. Add all ingredients except coconut milk. Switch to high pressure and pressure cook 10 minutes. Leave on warm and add coconut milk and yoghurt . Turn to brown to reheat 5 minutes , thicken with cornflour before serving.
CREAMY GARLIC PARMESAN CHICKEN RECIPEÂ
Slow Cooker Butter Chicken
