Butter Chicken Curry

    Serves 4

  • 1tbsp butter
  • 1 tbsp olive oil
  • 2 chicken breasts or equivalent off a cooked chicken
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 2 tsp curry powder
  • 3 tsp tandoori masala
  • 175g tomato puree
  • 15 cardamom pods
  • 1 400g tin coconut milk.
  • 100g natural yoghurt
  1. In a large frying pan, heat butter and oil over a medium heat. Stir in onion, garlic and chicken.
  2. Cook for about 10 mins until onions are golden.
  3. Add spices and tomato puree and cook for 3 mins.
  4. Pour it all into the slow cooker and set the heat. Low for 6-8 hours or high for 4-5 hours.
  5. Stir in the cardamom pods, yoghurt and coconut milk and season to taste with salt.
  6. Cover with lid and cook on low for 6-8 hours or high for 4-5 hours.
  7. Serve with basmati rice and naan bread.

This is a wonderful curry and smells divine throughout the day.

It is also great heated up well the next day and poured on jacket potatoes.

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