Butter chicken curry.

I bought 4 large chicken breasts with the intention of making something I could freeze. I decided on this butter chicken curry recipe that is delicious.

Butter Chicken Curry.

I am not sure why it was called Butter Chicken Curry, it was however really good, so here is the recipe. If you try it & like it, please pass it on to others & let me know. This recipe is for a slow cooker.

Prep time: 30 minutes.
Cooking time: 6 hours.

Ingredients.

2 tablespoons butter.

2 tablespoons vegetable oil or olive oil.

4 large, skinless chicken breasts cut into bite-size bits.

1 onion, diced.

3 minced garlic cloves.

2 teaspoons mild curry powder.

1 tablespoon of mild curry paste.

2 teaspoons tandoori masala powder.

1 teaspoon garam masala powder.

1 teaspoon of cardamom powder.

200g tomato puree.

1 x 400ml tin of coconut milk.

200g natural yoghurt.

salt & pepper to taste.

Method.

  1. Heat the butter & oil in a large frying pan (I used my wok) over medium heat.
  2. Stir in the chicken, onion & garlic.
  3. Cook & stir until the onion is translucent (about 10 minutes).
  4. Stir in the curry powder, curry paste, tandoori masala powder, garam masala powder, cardamom powder & tomato puree. Cook for a further 10 minutes.
  5. Pour into the slow cooker & add the coconut milk & the yoghurt, stir to combine & season to taste with salt & pepper.
  6. Cook on high for 6 hours. I added a bit of flour to thicken slightly but this is down to your taste.
  7. Serve with whatever you want. I had it with mashed potato instead of rice & it was lovely.

I really loved this recipe & will definitely be making it regularly after I finish off the portions I have left for the freezer. The recipe is allegedly for six but it is too tasty for me to stretch it to more than four servings.