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Slow Cooker Butter Chicken Curry

Slimming World: 2.5 Syns Per Serving
Weight Watchers: Coming Soon
Calories: 362 Per Serving
Course Lunch, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4

Equipment

  • Slow Cooker

Ingredients

  • 2 tbsp Butter
  • 4 Cloves Garlic [Crushed]
  • 1 tsp Dried Ginger
  • 4 tsp Medium Curry Powder
  • 1/4 tsp Medium Chilli Powder
  • 2 tbsp Tomato Puree
  • 1 tsp Granulated Sweetener
  • 8 Boneless, Skinless Chicken Thighs [Diced into large chunks]
  • 50g Fat Free Greek Style Yoghurt
  • 50ml Double Cream
  • 250ml Chicken Stock
  • 1 Onion [Finely Diced]
  • Salt and Pepper to season

Instructions

  • Set your slow cooker to warm or a low heat. Put the butter, garlic, ginger, curry powder, chilli powder, tomato purée and sweetener in the slow cooker and combine thoroughly.
  • Add the chicken and onion, season with salt and pepper and mix with the spice mixture until coated on all sides.
  • Add the stock and stir well.
  • Pop the lid on and cook on high for 4–5 hours until the chicken is very tender. Remove the lid for the last 2 hours if the curry is very watery.
  • Pour the cream and yoghurt into the slow cooker, cover and cook on high for a further 10 minutes, or until piping hot.
    If you find the curry is very watery before adding the cream you can boil some of the liquid off over the stove.