Slow-cooker butter chicken
8
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
Our secret to this takeaway favourite? Slow cooking! The slow cooker makes the chicken incredibly tender and infuses the curry with a blend of Indian spices.
Ingredients
Low Fat Spread
1½ tablespoon(s)
Onion
1 medium
Garlic
5 clove(s)
Root Ginger
1 tablespoon(s)
Garam Masala
1 tablespoon(s), level
Ground Cumin
1 teaspoon(s), level
Ground coriander
½ teaspoon(s), level
Turmeric
½ teaspoon(s)
Tomato Purèe
2 tablespoon(s), level
Tinned Tomatoes
1 can(s), large
Chicken breast, skinless, raw
400 g
Reduced fat coconut milk, tinned (9% Fat)
120 ml
Brown rice, boiled
480 g
Coriander, fresh
1 tablespoon(s)
Instructions
1
Melt the spread in a frying pan, add the onions, garlic and ginger and cook for 5 minutes, until fragrant, add the herbs and spices and cook for 1 minute, then add the tomato purée and cook for a further minute.
2
Transfer the mixture to the slow cooker, add the tinned tomatoes and the diced chicken and stir together. Place the slow cooker on High and cook for 1 hour 30 minutes, until the chicken is cooked through.
3
Once the curry has finished cooking, add the coconut milk and stir to combine.
4
Divide the cooked rice among 4 plates, top with the curry and the chopped coriander.
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