Slow-Cooked Butter Chicken, Pumpkin and Zucchini Curry

Zucchini

Slow-cooked chicken tender and rich with flavour, this winter butter chicken curry is the ultimate comfort meal. Creamy, mildly spiced sauce coats succulent chicken, while roasted pumpkin adds natural sweetness and zucchini brings a fresh, hearty balance. It's an easy, warming curry that's perfect for cosy nights and tastes even better the next day.

Slow-Cooked Butter Chicken, Pumpkin and Zucchini Curry

Ingredients (serves 4)

• 800gms chicken thighs or breast
• 3 tablespoons butter chicken curry paste
• 300ml coconut milk
• 1 brown onion, diced
• 2 cloves garlic, crushed
• 1 tsp grated ginger
• 500g pumpkin, cubed and roasted
• 2 zucchinis, chopped and roasted
• Salt to taste
• Fresh coriander to serve

Method

1. Place the chicken, onion, garlic, ginger, curry paste, coconut milk and stock into the slow cooker.
2. Cook on low for 6 hours or high for 3 hours until the chicken is very tender.
3. Separately, toss the pumpkin and zucchini with a little oil and roast at 200°C for 25 minutes until golden.
4. When the chicken is cooked, gently fold in the roasted pumpkin and zucchini into the curry and let everything warm together for 5–10 minutes
5. Serve with coconut rice, roti and coriander

Notes

• Use a good quality curry paste
• The chicken will break down when slow cook, this is why you need to fold the veggies in so it doesn’t break apart.