Slow Cooker Butter Chicken Curry with Butternut & Butter Beans

Name: Slow Cooker Butter Chicken Curry with Butternut & Butter Beans
Ingredients: 3-4 chicken fillets (approx. 600–700g) ( cut into half each on the diagonal ); 1 250g bag of diced butternut squash; 1 400g tin butter beans ( drained and rinsed); 1 Packet Spice Tailor Butter Chicken Curry Kit (includes spice mix, base sauce & main sauce); 1 tbsp oil (optional, for searing); Salt & pepper, to taste; Steamed Basmati rice (Brian’s brand or similar); Lemon wedges; Glenilen live natural yoghurt; Fresh red chilli slices; Fresh coriander leaves; Black sesame seeds

A rich and comforting Slow Cooker Butter Chicken Curry with tender chicken, sweet butternut squash, and creamy butter beans. Easy, hands-off cooking for family-friendly dinners.

Tip: For a vegetarian twist, skip the chicken and double the butter beans or add cauliflower florets.

Ingredients

3-4 chicken fillets (approx. 600–700g) cut into half each on the diagonal
1 250g bag of diced butternut squash
1 400g tin butter beans drained and rinsed
1 Packet Spice Tailor Butter Chicken Curry Kit (includes spice mix, base sauce & main sauce)
1 tbsp oil (optional, for searing)
Salt & pepper, to taste

To serve

Steamed Basmati rice (Brian’s brand or similar)
Lemon wedges
Glenilen live natural yoghurt
Fresh red chilli slices
Fresh coriander leaves
Black sesame seeds

Method

Optional – Sear the chicken:

For extra flavor, heat a little oil in a pan and quickly sear the chicken pieces until just golden. (Skip this step if short on time.)

Layer the slow cooker

Add butternut squash and butter beans to the base.
Place the chicken on top.
Pour in the Spice Tailor curry sauces (both base & main sauce).
Add the spice mix from the packet. Stir gently to combine.

Cook

Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and the squash is soft.
Remove about three quarters of the sauce, squash & butterbeans from the slow cooker. Transfer to a food processor.
Blitz until it forms a smooth sauce like consistency.
Pour back into the curry. Check for seasoning. A little salt & lemon juice made be needed. Just a touch.

Finish & season:

If the sauce is too thick, loosen with a splash of water or a bit of yoghurt.

Serve

Spoon curry over fluffy brown basmati rice.
Garnish with a dollop of Glenilen natural yoghurt, chilli slices, fresh coriander, and a sprinkle of black sesame seeds.
Serve with lemon wedges on the side.

Back to recipes

Slow cooker butter chicken curry with butternut squash and butter beans served on rice, topped with yogurt, cilantro, red chili and sesame seeds

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