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Butter Chicken
Serves 4-6
2 tablespoons oil
800g chicken thigh fillets, sliced
40g butter
1 onion, chopped
3 cloves garlic, crushed
1 ½ cups plain greek yoghurt
¾ cup tandoori masala paste
1/3 cup tomato paste
1 tablespoon curry paste
5 green cardamom pods
400mls can coconut milk
Salt and pepper, to taste
1. Heat oil in large frypan over medium heat.
Add chicken, cook until golden. Transfer to
slow cooker.
2. In the same frypan melt butter over
medium heat. Add onion and garlic, cook
until softened, add to slow cooker.
3. Pour remaining ingredients into a jug and
whisk until smooth. Add to slow cooker.
Stir.
4. Place lid on pan. Cook on HIGH for 3-4
hours or LOW 6-7 hours. Season with salt
and pepper. Serve with rice if desired.
Peanut Chicken
Serves 4-6
12 chicken thigh fillets, halved
3 cloves garlic, crushed
1 red capsicum, seeded, chopped
1 large onion, chopped
½ cup chicken stock
¼ cup soy sauce
1 tablespoon ground cumin
½ teaspoon chilli flakes
1 ¼ cup crunchy peanut butter
¹⁄
³
cup satay sauce
¼ cup lime juice
1 tablespoon corn flour
Salt and pepper, to taste
1. Place chicken, garlic, capsicum, onion,
stock, soy, cumin, and chilli into the slow
cooker.
2. Stir. Place lid on pan. Cook on HIGH for
3-4 hours or LOW for 6-7 hours.
3. Remove one cup of liquid from slow cooker
and whisk in peanut butter, satay sauce,
lime juice and cornflour into liquid.
4. Return to slow cooker. Stir. Place lid on
pan. Cook for a further 30 minutes on
LOW. Season with salt and pepper. Serve
with rice if desired.
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