Ingredients
1kg chicken thigh fillets
500g sachet Passage to India Slow Cook Butter Chicken
100ml thickened cream
250g pack Passage to India microwave coconut rice
12 mini naan bread or roti/paratha
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Cucumber salad
1 Lebanese cucumber, finely diced
½ small red onion, finely diced
2 tbsp chopped fresh coriander
1 tbsp lime juice
Salt to taste
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METHOD
- Place chicken thighs and Slow cook butter chicken sauce into the bowl of a slow cooker and mix well. Cover with lid. Set cook time for either High for 2 hours or Low for 3 hours.
- At the end of the cooking time, remove chicken pieces from the sauce and using two forks gently shred chicken coarsely. Set aside.
- Meanwhile, add cream to butter chicken sauce. Simmer without lid until slightly reduced and thickened (see tips). Return chicken to sauce and toss to mix well.
- Combine cucumber, red onion, coriander and lime juice. Mix well and season to taste with salt.
- Follow packet instruction to heat coconut rice.
- Heat naan bread in a hot dry frying pan for one minute each side. Or follow pack instructions for other methods.
- To serve, spoon rice into the centre of each naan bread, Top with a large spoonful of the butter chicken. Garnish with a little of the cucumber salad. Serve immediately.
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TIPS:
● If your slow cooker doesn’t have a simmer function, or cannot get to a bubbling simmer, transfer the sauce to a saucepan and cook uncovered for around 10-15 minutes until the sauce thickens.
● Any leftover butter chicken will keep in a sealed container for 3 days. Alternatively, spoon into a freezer safe container. Seal, date and label. Freeze for up to 4 weeks.
● Butter chicken also makes the perfect filling for homemade pies, jaffles or toasties or even on top of pizza bases.
● To reheat, defrost in refrigerator overnight. If heating in a saucepan, add a few tablespoons of water and bring to a simmer for 10 minutes. Alternatively, microwave on high until hot and boiling. Stir well before serving
● Turn this recipe into a dump meal, by adding fresh chicken, butter chicken sauce and any vegetables into a large ziplock bag that has been labelled with contents, and date. Freeze flat until solid and frozen.
● Add directly to a slow cooker or casserole dish from frozen or defrost overnight in the refrigerator. Cook as per recipe instructions
