We know how busy mum life gets — especially with little ones in tow. That’s why this one-pot butter chicken is an absolute game changer. After the morning chaos of breakfast and the school run, you can have it prepped and in the oven in just 10–15 minutes. Come dinnertime (right in the middle of witching hour!), all that’s left is to pop some rice in the microwave and steam a few veggies for a stress-free, family-style meal. Simple, nourishing, and made with your real-life routine in mind.

Allergens: 

None of the ingredients in this meal are classified as high allergen foods.

Age: 

Suitable from 6+ months

To serve to a baby around 6 months we recommend pulling out one of the chicken breasts and slicing into long flat slices. For babies around 9 months when you start to see their pincer grasp emerging we recommend serving shredded as per the recipe and allowing them to consume as a finger food. As your babe gets older around 12 months you may find smaller bite sized pieces are easier for letting your little practice their fork skills!

Slow Cooker Butter Chicken

Ingredients

• 1 Red Capsicum

• 1 Red Chilli 

• 1 Brown Onion

• 4 Cloves of Garlic (we like to cheat and use minced garlic from a jar)

• 2 Tbsp olive oil

• 800ml Coconut Cream

• 400ml Coconut Milk (we like our butter chicken to have plenty of sauce for the rice)

• 4 tbsp Lemon Juice

• 400g tomato paste

• 1 tsp cinnamon

• 4 tsp paprika

• 6 tsp garam masala

• 2 tsp cardamon

• 4 tsp coriander

• 4 tsp cumin

• 4 tsp turmeric

• 1 tsp ginger

• 4 Chicken Breast Fillets

Method:

1. Start by preheating your oven to 160°C
2. Slice your red chilli and half and scrape out the seeds (these are the hottest part so we like to leave these out for a milk family friendly meal suitable for our little ones)
3. Dice your chilli, capsicum, onion and garlic finely. We find a nice time saving hack is to throw it all in the food processor or herb chopper and grind it until its almost a paste!
4. Pop your crockpot on the stove over low - medium heat. Pour 2 tbsp of olive oil into the pan to heat
5. Add your diced aromatics (onion, garlic, chilli and capsicum) to the pot and cook for 2-3 minutes until soft.
6. Pour your coconut cream, coconut milk, lemon juice and tomato paste into the pot. Stir well to combine.
7. Add your spices to the pot and mix well to combine. When the spices are mixed in well the sauce will take on that beautiful butter chicken colour!
8. Add your chicken breasts to the pot. Make sure they are covered entirely by the sauce! Pop in the preheated oven and slow cook for 5hrs. 
9. The best part of this recipe is that you can put it in the oven whatever time you need to and cook, then simply turn down the oven to 70°c to keep it warm until you are ready to serve.
10. Remove from oven, use 2 forks to shred the chicken breast (see video below).
    

To serve:

We recommend serving over some basmati rice! A side of Roti bread or papadums is always fun to add some novelty factor to the meal and we also like to add some sides of steamed veggies to add to the table and serve as a family style meal!