Slow cooker ‘butter chicken’ curry

This was adapted from a recipe that was being shared on Facebook last week. I’ve added quite a bit of extra veg because… well.. we’ve got to work hard if we’re going to keep getting our 10 a day!! Purists will tell you this isn’t exactly a butter chicken recipe- but it’s nice enough!

This recipe will make around 8 servings (I like to make extra so I can freeze some for another meal!)


1/2 a large cauliflower

1/2 butternut squash

One large red onion

4-5 small red potatoes

1 green chilli

1 naan bread

Handful of fresh coriander

7-8 chicken thighs

1 heaped tablespoon of garam masala

Salt & pepper

50g unsalted butter

1kg Passata (I only had 500g so used a 500g tin of chopped tomatoes to make up the Difference!)

1 cinnamon stick (if you can’t get a stick use 1tsp of ground cinnamon instead)

150ml double cream

Separate the cauliflower into large florets, peel and chop the butternut squash into large chunks, slice the onion, leave the skin on the potatoes and cut into quarters or eighths if they’re bigger. Finely chop the chilli.

Break up 1/2 of the naan bread into crumbs and sprinkle on the bottom of the slow cooker

Put the potatoes, cauliflower, butternut squash, onions and chilli on top

Separate the stalks from the coriander leaves. Chop each separately

Add the chopped stalks to the slow cooker (save the leaves for later)

Lay the chicken thighs on top in one layer

Sprinkle over the garam masala and a little salt and pepper 

Cut the butter into small pieces and dot over the chicken. Lay the cinnamon stick on top

Pour over the passata

Put the lid on and cook on low for 7 hours

After 6-7hrs of cooking use a spoon to stir through and gently break up the chicken into chunks (it should just fall apart!)

Turn the cooker off and add the cream. Stir it through gently and let it stand for 5-10mins

Finally stir through the chopped coriander leaves and serve! Simple!!

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