Bookmark ChickenCurryDinnerRecipeSlow cooking Slow cooked peanut butter chicken curry by Michael Catling 22 June 2025 Swap the takeaway menu for the slow cooker with this satay-inspired chicken curry. Weeknight dinners don’t get much easier than this. I’m obsessed – and I mean, seriously obsessed – with peanut butter. Add it to a curry and I’m literally in heaven. This satay-inspired recipe is a classic case of a ‘throw it all in the slow cooker and see what happens’ experiment, which turned out to be an almighty success. I’ve made a couple of alterations since then and because chicken breasts can easily dry out in a slow cooker, I’ve started using chicken thighs which are far more flavoursome and cheaper anyway. And, if you use an own brand peanut butter, this recipe will cost less than £1.50 per portion. Even more reason to add it to your weekly meal plan. How To Make My Slow Cooker Peanut Butter Chicken Curry Chef Catling’s recipe notes Recipe: Slow cooker peanut butter chicken curry Frequently asked questions Tips & Notes To Know Don’t lift the lid: Every time you take a sneak peek, you lose 15 minutes of heat. Trust the process. Cook once, eat twice: Double the recipe and freeze the leftovers for another time. Just thaw the peanut butter chicken curry in the fridge and reheat in the microwave until piping hot. Slow cooked peanut butter chicken curry Serves: 4 Prep time: 10 mins Cook time: 4 hours 4 hours Pin Print Ingredients 1 white onion, finely chopped4 garlic cloves, crushed1 inch piece of fresh root ginger, peeled and finely chopped1 large red chilli, finely chopped600g skinless chicken thighs100g peanut butter (no added sugar)1 x 400g tin peeled plum tomatoes1 tbsp tandoori curry powder1 star anise2 tsp Thai fish sauce2 tsp reduced salt soy sauce1 tsp Chiu chow chilli oil1 lime, 1/2 juiced, 1/2 cut into wedges1 tbsp cornflour2 tbsp Greek yoghurtLarge handful of fresh coriander leaves, finely chopped Instructions Step 1Place the onion, garlic, ginger and red chilli in a small blender and add a splash of water to get it moving. Blitz to a paste and decant into your slower cooker or Instant Pot with the chicken thighs, peanut butter, peeled plum tomatoes, curry powder, star anise, Thai fish sauce, soy sauce, Chiu chow chilli oil and lime juice. Step 2Mix the cornflour with a splash of cold water in a small ramekin and add to the curry. Mix well and season generously. Place the lid on top and cook on low for 4 hours. Step 3Once cooked, stir in the Greek yoghurt, coriander leaves and garam masala. Season to taste and garnish with the chopped peanuts on top. Serve with rice and lime wedges on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. What’s The Difference Between Plum and Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What is Chiu Chow Chilli Oil? This Chinese condiment should probably come with a disclaimer. It is a seriously HOT chilli oil, made using dried and salted chilli peppers, soybeans, soy sauce, garlic and sugar. A drizzle of this will jazz up any dish and add a fiery kick some people crave. Use sparingly. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark BeefDinnerOne potRecipeSlow cooking Slow cooked beef chilli tacos by Michael Catling 14 June 2025 The definition of a one-pot wonder, this chunky beef chilli con carne is the ultimate Saturday night sharing dish in front of the television. Just pile up those tacos and tuck in. Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level. I’ve gone hard on the spice by using hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you. After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years! How To Make Slow Cooked Beef Chilli Tacos Chef Catling’s recipe notes Recipe: Slow cooked beef chilli tacos Frequently asked questions Tips & Notes To Know Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them. Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe. No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn. Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap. Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch. Slow cooked beef chilli tacos Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours Pin Print Ingredients 1 tbsp vegetable oil400g beef chuck, cut into chunks2 tsp ground cumin1 tsp smoked paprika1/2 tsp ground coriander1/2 tsp dried ancho chilli flakes1 large red onion, sliced thinly2 garlic cloves, crushed1 red pepper, deseeded and sliced thinly1 orange pepper, deseeded and sliced thinly2 tsp dried oregano1/2 tsp celery salt3 tbsp tomato purée2 tbsp hot chipotle chilli paste300ml beef stock1 x 400g can peeled tomatoes25g dark chocolate, broken into chunks1 x 400g can red kidney beans in chilli sauce To serve2 spring onions, trimmed and finely slicedSmall bunch of fresh coriander, finely chopped1/2 red chilli, finely sliced12 corn tacos1 lime, cut into wedges Instructions Step 1Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot. Step 2Toast the dried spices in a dry frying pan until fragrant; about 1 minute. Step 3Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate. Step 4Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes. Step 5Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Plum And Canned Chopped Tomatoes? Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour. It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce. What Is Chipotle Chilli Paste? Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices. It is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas. 0 comment 0 FacebookTwitterPinterestEmail
