Recipes continued
Butter Chicken
Serves
2 tablespoons oil
800g chicken thigh fillets, sliced
40g butter
1 onion, chopped
3 cloves garlic, crushed
1 ½ cups plain greek yoghurt
¾cup tandoori masala paste 1/3 cup tomato paste
1 tablespoon curry paste
5 green cardamom pods 400mls can coconut milk Salt and pepper, to taste
1.Heat oil in large frypan over medium heat. Add chicken, cook until golden. Transfer to slow cooker.
2.In the same frypan melt butter over medium heat. Add onion and garlic, cook until softened, add to slow cooker.
3.Pour remaining ingredients into a jug and whisk until smooth. Add to slow cooker. Stir.
4.Place lid on pan. Cook on HIGH for
Peanut Chicken
Serves
12 chicken thigh fillets, halved
3 cloves garlic, crushed
1 red capsicum, seeded, chopped
1 large onion, chopped
½cup chicken stock
¼cup soy sauce
1 tablespoon ground cumin ½ teaspoon chilli flakes
1 ¼ cup crunchy peanut butter ¹⁄³ cup satay sauce
¼ cup lime juice
1 tablespoon corn flour Salt and pepper, to taste
1.Place chicken, garlic, capsicum, onion, stock, soy, cumin, and chilli into the slow cooker.
2.Stir. Place lid on pan. Cook on HIGH for
3.Remove one cup of liquid from slow cooker and whisk in peanut butter, satay sauce, lime juice and cornflour into liquid.
4.Return to slow cooker. Stir. Place lid on pan. Cook for a further 30 minutes on LOW. Season with salt and pepper. Serve with rice if desired.
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