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30 • minutes
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4 • people
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Slow Cooker Butter Chicken

0/5 (1)


  • tick680g boneless chicken thighs; washed and cut into bite-sized pieces
  • tick1 large onion, chopped
  • tick1 can of Chantal Organics Tomatoes Chopped
  • tick1 ½ cups Chantal Organics Passata
  • tick2 tsp Chantal Organics Tomato Paste
  • tick2-3 chopped green or red chillies (depending on taste)
  • tick1 tsp fresh ginger, minced
  • tick4 cloves of garlic, minced
  • tick1 tsp cumin powder
  • tick1/2 tsp coriander powder
  • tick1/2 tsp ground cinnamon
  • tickSalt and pepper
  • tick1 cup almond milk (We love Isola Bio)
  • tick2 tsp butter or ghee (use Chantal Organics Coconut Oil for dairy free option)
  • tickFresh coriander, roughly chopped


  • Step 1.

    In a medium-sized fry pan, brown the chicken in a small amount of butter for about 10 minutes. Season well with salt and pepper.

  • Step 2.

    While the chicken is browning, add the onion, canned tomatoes, passata, chillies, tomato paste, cinnamon, cumin, coriander, ginger and garlic into the slow cooker and stir well.

  • Step 3.

    When the chicken is browned add it to the tomato mixture and stir again. Season with salt and pepper.

  • Step 3.

    Cover and set the slow cooker on low for 4-6 hours.

  • Step 4.

    Before serving, stir in the almond milk and butter (or coconut oil for dairy free).

  • Step 5.

    Serve over rice, quinoa or sautéed vegetables, such as silverbeet, courgette or whatever seasonal veggies you have on hand.

  • Step 6.

    Garnish with coriander and enjoy!

Chantal Organics Products used

Coconut Oil
Tomato Paste
Chopped Tomatoes
Tomato Passata

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