Slow Cooker Butter Chicken Curry

I don't know about you, but, I love a good curry!   We had this at my Mum's place when we were visiting a month ago and Scott LOVED it!

It is a really nice and easy recipe and super tasty.  You can set the chicken to marinade the night before and then throw it all together the day you want it.

Mum bought me this great Tifin a couple of years ago, it is an Indian lunch box.  Cute isn't it!  This dinner gave me a chance to use my Mango Chutney that I had a final jar of in the preserves cupboard.

1 kg chicken, approx 6 thigh fillets

200 gm greek yoghurt

5 cm fresh ginger, grated

2 tablespoons lemon juice

1 teaspoon chilli powder

2 teaspoons garam masala

1 onion, chopped

2 cloves garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon sweet paprika

2 tablespoons tomato paste

1 2/3 cups tomato pasata

2/3 cup chicken stock

2 tablespoons honey

1 cinnamon stick

1/3 cup cream

In a mixing bowl place the lemon juice, chilli powder, ginger, half the garam masala and the yogurt together and mix.

Add the chicken to the yogurt mixture, mix until all coated and refrigerate for a minimum of 1 hour up to overnight if preferred.

Chop onion and crush garlic cloves.

In one fry pan saute the onion and garlic until softened.

In your second fry pan fry chicken in batches for 3 minutes on each side or until just browned.

Add the remaining garam masala and ground spices to the onions pan.  Cook, stirring until fragrant. 

Add the tomato paste and cook for 2 minutes.

Place all the chicken in the slow cooker once browned.

Divide the remaining between the onions pan and the chicken pan to de glaze.  Tomato puree, stock, honey and cinnamon. Once bubbling empty both pans into the slow cooker.

Give a quick stir.

Stick a piece of baking paper directly down on the chicken mix and place the lid on the slow cooker. Cook on low for 6 hours.

Remove the cinnamon stick and add the cream.  Allow to cook for another 15 minutes.

Serve with rice and Naan bread.