Recipes for curry can often be super involved – and that is great when you want to spend the day in the kitchen – but as much as that is appealing work and home life don’t always allow that, so this is the antidote to days when you want the melting warmth of a filling curry, but want to put your feet up with a good book instead; I give you my all day lazy crockpot butter chicken.
Crockpot Butter Chicken
The prep work for this meal is a ten minute job, cut up the chicken into bite size pieces or drain the chickpeas if you’re making the veggie option, finely dice your small onion and add all the ingredients directly to the slow cooker pot except the cream and spinach, stir to combine and coat all the ingredients and then turn your crockpot on.
I cook mine stirring briefly every hour or so for six to eight hours on low, if you want to eat a little quicker you can cook on high for four hours; but I think the flavors are that bit more aromatic if you take the slow road.
In the last 30 minutes of cooking add your cream and spinach, stir thoroughly and serve with a bread and rice of your choosing: I’ve used pilau and basmati and both are good, and this goes really well with a fluffy naan or crunchy wedges of a baguette.
Serves 4. Or makes a great meal for 2 with guaranteed leftovers
- 1lb chicken breasts or thighs or chickpeas if you’d prefer vegetarian
- 1 small onion
- 1½ Cups Coconut Milk
- 3oz tomato paste
- 1 tbsp ghee (or butter)
- 1½ tbsp minced lazy garlic
- ½ tbsp red curry paste
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp cayenne pepper (or to taste, you can leave this out if you like)
- ½ tsp salt
- ¼ tsp ground ginger
- ¼ cup heavy cream
- 3 cups spinach
Photo Credit: Neil A. Evans © 2019
Photo Location: At Home, Bankside, London, England.