SLOW COOKER BUTTER CHICKEN & CHICKPEA CURRY WITH PROTEIN NAANS

Name: SLOW COOKER BUTTER CHICKEN & CHICKPEA CURRY WITH PROTEIN NAANS
Cuisine: American, Indian, Asian
Ingredients: • 300G CHICKEN THIGHS, DICED; • 1 X 400G TIN CHICKPEAS, DRAINED & RINSED; • 1 TBSP BUTTER; • 3 TBSP TIKKA PASTE; • 2 SPRING ONION. SLICED; • 1 LARGE ONION. DICED; • 1 PEPPER, SLICED; • ½ PACK CHERRY TOMATOES; • 1 TSP GARLIC GRANULES, 1 TSP MILD CURRY POWDER. 1 TSP PAPRIKA, 1 TSP WANT TO MAKE IT VEGETARIAN?; GROUND CORRIANDER (OPTIONAL); • 2 TBSP YOGHURT; • 120G SELF RAISING FLOUR; • 80G NATURAL YOGHURT; • 1 TSP GARLIC GRANULES, 1 TSP MIXED HERBS; • 4 TBSP GROUND ALMONDS; • 2 TBSP HONEY; • SPLASH OF OLIVE OIL

7 steps

Updated at: Sun, 22 Mar 2026 08:10:26 GMT

Nutrition balance score

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Instructions

Step 1

ADD ALL THE INGREDIENTS LISTED FOR THE CURRY TO THE SLOW COOKER (EXCEPT FOR THE YOGHURT)

Step 2

• COOK FOR 4-5 HOURS ON LOW OR 3-4 HOURS ON HIGH

Step 3

• ONCE COOKED, STIR THROUGH THE YOGHURT

Step 4

• TO MAKE THE NAANS - IN A BOWL, ADD THE YOGHURT AND SELF RAISING FLOUR WITH MIXED HERBS / GARLIC GRANULES AND STIR WELL TO FORM A DOUGH

Step 5

• DIVIDE THE DOUGH IN TO 2 EQUAL BALLS AND ROLL OUT TO FORM A NAAN SHAPE, DIVIDE AND ADD THE MOZZARELLA TO THE CENTRE AND FOLD IN THE EDGES OF EACH NAAN

Step 6

• FRY ON A MEDIUM HIGH HEAT UNTIL BROWN ON BOTH SIDES

Step 7

• IN A SEPERATE BOWL MIX TOGETHER THE HONEY AND GROUND ALMONDS WITH A SPLASH OF OLIVE OIL TO LOOSEN AND BRUSH OVER BOTH SIDES OF THE COOKED NAAN