Mild Indian Curry Recipe

Mild Indian Curry


  • 1 tbsp
  • 1 kg
    Chicken thigh, trimmed
  • 1 can (400g)
    Crushed tomatoes
  • 1 pkt
    MAGGI Curry Creations Butter Chicken
  • 1 can (165mL)
    coconut milk
  • 2 tbsp
    tomato paste
  • 1 can (400g)
    chickpeas, drained
  • 2 cups (40g)
    Baby spinach leaves
  • 2 tbsp
    coriander leaves, chopped

How to Cook

Prep Time: 20 minutes | Cooking Time: 495 minutes
  1. Heat oil in a large deep frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes or until browned each side. Transfer to a 4.5 litre-capacity slow cooker.

  2. Add onion to slow cooker along with combined can of tomatoes, both sachets of MAGGI Curry Creations Butter Chicken, coconut milk and tomato paste; stir to combine.

  3. Cook, covered, on LOW for 8 hours. Stir though chickpeas and spinach, cook uncovered a further 15 minutes. Top with coriander. Serve with steamed rice and yogurt, if desired.