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Slow Cooker Butter Chicken With Jasmine Rice

Ingredients (Serves 8)

  • 2x 400g Cans coconut milk
  • 200ml Passata
  • 2 1/2 tbsp. Garam Masala
  • 1 tsp Chili powder
  • 1 tsp Ground fenugreek
  • 2 tsp Rock salt
  • 1 tsp Fresh ground black pepper
  • 1 Red onion, chopped
  • 3 tsp Finely chopped fresh ginger
  • 750g Chicken breast fillet, diced 
  •  4 tbsp. Lime juice
  • Jasmine rice and naan bread to serve

Equipment

  • A frying pan
  • A slow cooker
  • Chopping boards and knives

Steps

  • Turnthe slow cooker on to warm up.
  • Chop the onion and put to one side.
  • Pour the coconut oil and the passata into the slow cooker and give it a stir to dissolve any coconut milk solids.
  • Mix the spices and seasoning into the slow cooker.
  • Add the onion and ginger to the slow cooker.
  • In a frying pan, brown the chicken lightly.
  • Once the chicken has browned, add it to the slow cooker and stir to incorporate it completely into the sauce mix.
  • Cook on Low for 8 hours, or High for 4 hours.
  • At the end of the cooking time, add the lime juice and give it a gentle stir. 
  • Decant onto warmed plates with the rice and serve with naan bread.

Still photography, original music, and content Copyright 2022-2026 David Harris. All rights reserved.
Maps, music videos, and advertising materials used by CC permission.




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