Slow-Cooked Butter Chicken Drumsticks
Slow-Cooked Butter Chicken Drumsticks
When making this recipe, if your slow cooker is big enough, double the batch so you can freeze and store for a quick dinner.
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 2 tbsp garam masala
- 1 tbsp apple-cider vinegar
- 3 tsp of minced garlic
- 1 tsp curry powder
- 1 tsp minced ginger
- 1 tsp paprika
- 1 tsp turmeric powder
- ½ tsp chilli flakes/paste
- ½ star anise
- 3 cardamom pods, bruised
- 2 cloves
- 1 cinnamon stick
- 100g softened butter
- 1 onion, finely chopped
- 1kg chicken drumsticks
- 4 medium-sized potatoes, roughly chopped
- 1 tin diced tomatoes
- 270mL tin coconut cream
- 1 cup uncooked Basmati rice
- Slivered almonds (optional)
- Handful fresh coriander, leaves chopped, Salt & pepper, to taste
Method
- Set the timer on the slow cooker for 4 hours on high or 6 hours on low.
- Add all the spices plus butter and onion into the slow cooker and combine well until butter is melted.
- Toss drumsticks in spice mix and coat well. Add in potatoes and diced tomatoes.
- Fill the tomato tin with water and add water into the slow cooker. Combine well and place lid on.
- When the timer goes off, start preparing Basmati rice as per the instructions on the packet.
- Use a slotted spoon to skim out the cardamon, cloves, star anise and cinnamon sticks from the mix and add in coconut cream, stir through.
- Serve over a bed of cooked rice and top with a generous amount of sauce from the slow cooker, coriander leaves and slivered almonds (optional).
- Serve with naan bread.
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