Slow Cooker Butter Chicken with Fresh Raita

Serves 4

Prep Time: 20 minutes

Cooking Time: 4.5 hours (including slow cooking)

INGREDIENTS
Curry
1kg free range chicken breast or thigh
1 teaspoon minced garlic
1/2 jar Simon Johnson Butter Chicken Paste
1 tin crushed tomatoes
1 tin coconut cream1 cinnamon stick
2 bay leaves
1 Divella Chicken Stock Cube
Salt + Pepper to taste

Fresh Raita
To serve you will also need: PappadumsRice, steamed Broccolini, steamed

METHOD
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Pop the chicken, garlic, curry paste, tomatoes and coconutcream straight into aslow cooker

Next, add your cinnamon stick, bay leaves and chicken stock powder tothe slow cooker. Mix through and let your chicken cook on high over 3-4 hours and it falls apart to touch.

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Mix through and let your chicken cook on high over 3-4 hours and itfalls apart to touch.

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Now it is time to make your gorgeous fresh Raita to accompany your curry

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Simply combine the listed ingredients in a bowl and pop into thefridge until the curry is ready to be served.

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After cooking your Pappadums... it is time to assemble this beautiful dish

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Hot tip - youcould serve this banquet style!

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