Slow Cooker Butter Chicken Curry

Frank's Curry Collection

Ingredients

• 900g Chicken breast, cut into pieces.
• 1 Onion, chopped.
• 2 Cloves of Garlic, crushed.
• 2 Jalapeños, crushed or 1 green chilli seeded and chopped.
• 1 Tbsp Grated Fresh Ginger.
• 1 Tsp Ground Turmeric.
• 1 Tsp Ground Cumin.
• 1 Tsp Garam Masala.
• 300g Greek Yoghurt.
• 3 x 400g cans chopped tomatoes.
• 4 Tbsp Butter.
• 60ml Double Cream.
• 2 Tbsp chopped Coriander, for garnish.

Method

1. Into the bowl of the slow cooker add chicken, onion, garlic and stir well.
2. Then add the Jalapeños, ginger, turmeric, cumin, garam masala and ¾ tsp of salt.
3. Add Greek yoghurt and mix until all chicken coated with mixture.
4. Pour tomatoes on top snd stir gently to combine, then dot the top with butter.
5. Cook on low heat until chicken is cooked through, 6 - 7 hours.
6. Stir in the double cream and season to taste.
7. Garnish with Coriander and serve with Naan and rice.