Ingredients
- 1 large diced onion
- 2 tablespoons cooking oil
- 2 tablespoons butter (omit for dairy free option)
- 1 kg chicken pieces on the bone
- 4 eggplant cut (long purple discs or round white halved)
- 1 jar Goan Cuisine Butter Chicken Masala
- 1 cup pure cream (1cup coconut milk for dairy free option)
- 1/2 cup fresh chopped coriander
- 1-2 green chilies de-seeded
- Salt to taste
Method
- Fry onions in oil and butter until brown
- Add chicken until sealed
- Fold through 1 jar Goan Cuisine Butter Chicken Masala and green chilli
- Add eggplant, cream and water to just barely cover – bring up to heat
- Transfer to slow cooker and set to cook
- When tender and cooked through add salt to taste, coriander to garnish
- Enjoy with boiled basmati rice
Serving Suggestion
Serving Suggestions
- Serve with Goan Cuisine Lime Pickle
Variations:
- Swap cream with Greek yoghurt for healthier alternative
- Suitable for meat and seafood
Also excellent for:
- Meat: lamb forequarter chops, diced boneless lamb or goat, beef chuck, lamb fillet, veal
- Seafood: mackerel/salmon cutlets, barramundi/snapper/whiting fillets, prawns
- Vegetables: sweet potato, mushrooms, carrots, cabbage, green beans, peas, turnip, cauliflower, butternut pumpkin, asian greens
- Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
- Tofu, Tempeh
Cooking time guidelines – if the standard cooking time is:
- 15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low
- 30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low
- 1-2 hours, cook it for 3-4 hours on High or 6-8 hours on Low
- 2-4 hours, cook it for 4-6 hours on High or 8-12 hours on Low