Slow Cooker Butter Chicken Chilli Curry

Name: Slow Cooker Butter Chicken Chilli Curry
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Yield: 4
Cuisine: indian

Dean Edwards

This is one of my most popular recipes and has gone viral with millions of views. A true comfort food dish with warming garam masala and golden turmeric. Serve alongside fluffy rice for a firm family favourite.

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Ingredients

chicken thighs 500 g
butter 30 g
onion 1 (sliced)
garlic cloves 3 (chopped)
mixed chillies 25 g (diced)
ginger paste 1 tbsp
korma paste 2 tbsp
garam masala 1 tbsp
ground turmeric 1 tsp
chopped tomatoes 400 g
chicken stock cube 1
natural yoghurt 4 tbsp
basmati rice 240 g

Method

Slice the onion. Finely chop the garlic. Deseed and dice the mixed chillies. Make up the chicken stock cube with 50ml boiling water per serving.
Add all of the ingredients except the yoghurt and rice into the slow cooker pot. Season with salt and pepper. Stir well then pop on the lid. Cook on the high setting for 4 hours or the low setting for 8 hours.
Before serving, prepare your rice according to the packet instructions.
When you are ready to eat, stir the yoghurt into the curry and serve with a portion of rice. Enjoy!

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Slow Cooker Butter Chicken Chilli Curry

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