Slow-Cooked Butter Chicken Drumsticks

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.