Hidden Veg Butter Chicken & Rice

By Keira Rumble

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If your kids love butter chicken but run from vegetables, this recipe is for you.

It is one of those dinners that make you feel like you've won parenting for the day

This slow cooker hidden veg butter chicken is loaded with carrot, pumpkin and cauliflower, but the kids only see buttery, creamy goodness.

 

Ingredients

· 700g chicken thigh fillets

· 1 small brown onion, diced

· 3 garlic cloves, crushed

· 2 tsp grated ginger

· 1 carrot, chopped

· 1 cup cauliflower florets

· 1 cup pumpkin, chopped

· 2 tbsp tomato paste

· 1 tbsp mild curry powder

· 1 tsp paprika

· 1 tsp garam masala

· 400g crushed tomatoes

· 1 cup chicken stock

· 1 cup coconut cream

· Sea salt to season

· Cooked rice + naan

 

Method

  1. Add onion, garlic, ginger, carrot, cauliflower and pumpkin to the base of the slow cooker.

  2. Stir through tomato paste, curry powder, paprika and garam masala.

  3. Pour over crushed tomatoes and chicken stock.

  4. Add chicken thighs and gently coat in the sauce.

  5. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.

  6. Remove chicken and shred using two forks.

  7. Use a stick blender directly in the slow cooker to blend the vegetables and sauce until smooth and creamy.

  8. Stir through coconut cream.

  9. Return shredded chicken to the slow cooker and stir to combine.

  10. Meanwhile cook rice according to packet instructions using stock instead of water for extra flavour.

  11. Serve butter chicken over fluffy rice + naan 

 

Freezer Tip

Freeze portions with rice in airtight containers for up to 3 months.

NOTE: Hunters fav way to eat this is in a naan wrap