Serves 1
Directions
- 1Chop the onion.
- 2Chop the garlic.
- 3Add chicken, onion, garlic, seasonings, butter, salt, pepper, passata, and coconut milk to the slow cooker.
- 4Stir all ingredients together in the slow cooker.
- 5Cover the slow cooker and cook on high for 4 hours or low for 8 hours.
- 6Once finished cooking, add a cornflour and water mixture to thicken the sauce.
- 7Mix self-raising flour, Greek yogurt, garlic granules, and fresh coriander in a bowl to form a dough.
- 8Knead the dough.
- 9Slice the dough into four equal balls.
- 10Roll out each dough ball.
- 11Fry the naan bread in a pan until browned on each side for a couple of minutes.
- 12Cook the rice with 2 cups of water for about 12 minutes until cooked through.
- 13Serve the butter chicken curry with rice and naan bread.
Ingredients
- 400 g chicken breast
- onion
- garlic
- 2 tsp garam masala
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garlic granules
- salt
- pepper
- 60 g butter
- 300 ml passata
- 1 Tbsp tomato puree
- 1 can coconut milk
- 180 g self raising flour
- 190 g Greek yogurt
- 1 tsp garlic granules
- sprinkle fresh coriander
- 1 cup rice
- 2 cups water
- cornflour
Equipment
slow cookerknifecutting boardpanspoonmeasuring scalebowlrolling pin
Tips
- If using cream instead of coconut milk, add it at the end to prevent curdling.
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