Recipe Book

Crockpot Butter Chicken

Updated: 04 Feb 2016

Ingredients

• 1 can coconut milk
• 150ml double cream
• 1 can passata
• 1 clove garlic, minced
• 1 tsp freshly grated ginger
• 1 tsp Korma curry power
• 1 tsp Korma curry paste
• 1 tbsp Garam Masala
• 1/2 tsp Turmeric
• 1 onion, finely diced
• 200g diced chicken breast
• handful of spinach (optional)
• 2 tbsp butter
• white rice and naan bread, for serving

Method

1. In a large glass bowl, mix together the coconut milk and cream. Stir in the passata, garlic, ginger and spices. Mix well.
2. Lightly grease the inside of the crockpot. Sprinkle the onion over the bottom of the bowl. Add the chicken and pour the coconut milk mixture over the chicken so it is completely covered.
3. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or low for 6-8 hours.
4. When ready to serve, taste and season with salt and pepper. Stir through the spinach, if using, then serve over rice with fresh naan.