I can’t take credit for this recipe as I so rarely cook curry, I had to follow a recipe rather than make it up as I usually do.
I’ve kind of adapted this recipe here but used more curry powder (maybe mine was a bit weak) and added in yellow peppers and also butter, as this recipe didn’t actually use any! I also swapped whole meal flour for white. I don’t know if it’s very traditional as I think butter chicken usually uses baked chicken with a sauce poured over, but whatever this is came out really delicious, although it did curdle quite a bit during cooking. A little more yoghurt at the end fixed it though and it didn’t affect the taste.
For many years I’ve not been able to stand the taste of curry powder or garam masala but I’ve recently started to come around to it. It’s nothing to do with the spice or the heat, just the taste of it but I think my palette is changing. You might not find me going out for a curry any time soon but I’ll definitely be making something like this again.
Slow Cooker Butter Chicken
Serves 4 or 2 with leftovers
- 5 chicken breasts
- Can chopped tomatoes
- Yellow bell pepper
- Large white onion
- 4 cloves garlic or healthy dollop garlic paste
- 5 tsp curry powder
- 5 tsp garam masala
- 3 tablespoons natural yoghurt
- 1 can coconut milk
- 1 tablespoon white flour
- Rapeseed oil for frying
Chop onions finely and pepper into medium sized chunks. Fry onions in the oil until just browned, set aside. Add peppers to the pan to soften, and then add the garlic (finely chopped), tin of tomatoes, coconut milk, yoghurt, butter and sprinkle of flour to make the sauce. Add the curry powder and garam masala. Cook through to thicken slightly.
Chop chicken into bite sized chunks and place in slow cooker. Cover with the sauce and cook for 6 hours on low heat, if it curdles before serving add a bit more yoghurt. Serve with rice.