Indian curries are usually a bit of an effort to whip up because of their intricate flavours, but thanks to the slow-cooker you no longer have to worry about hanging around for too long in the kitchen to achieve that classically perfect mild spice.
With just ten minutes of preparation time, you can pop everything in the bowl of the slow cooker and simply leave it for the afternoon to cook on its own. Thanks to the lengthy and careful cooking time, you are left with mouthwateringly tender chicken that is coated in what just might be the best butter chicken sauce you’ll ever try!
- 40g ghee
- 1 tablespoon vegetable oil
- 1 large brown onion, finely chopped
- 4cm-piece ginger, peeled, finely grated
- 3 garlic cloves, crushed
- 1 1/2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons paprika
- 1/2 teaspoon ground turmeric
- 1.2kg chicken thigh fillets, fat trimmed, cut into 4cm-pieces
- 260g (1 cup) natural Greek yoghurt, plus extra, to serve
- 400g can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon cornflour
- 60ml (1/4 cup) thickened cream
- 1 bunch English spinach, trimmed, coarsely chopped
- Steamed rice, to serve
- Heat ghee and oil in frying pan over medium heat. Cook onion, ginger and garlic for 4 minutes or until softened. Add cumin, coriander, paprika and turmeric. Cook, stirring, for 1 minute or until aromatic.
- Transfer mixture to 3.5L slow cooker. Add chicken, yoghurt, tomato, tomato paste and 125ml (1/2 cup) water. Cover and cook on High for 3 hours or Low for 6 hours.
- Whisk cornflour and 1 1/2 tbs water in jug. Add cornflour mixture and cream to curry. Stir until combined. Cook on High for 30 minutes or until mixture is thickened slightly.
- Stir in spinach. Set aside until spinach is wilted. Season.
- Divide rice among serving bowls. Top with the curry and extra yoghurt. Serve.