Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender. Whizz the soup to a purée with a hand blender, or butter to vegetable oil conversion in batches in a blender or food processor.
Bring back to a simmer, then cover and cook gently for 10 mins. Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Try this slow-cooker butter chicken curry for a guaranteed family favourite. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade.
Cover and chill in the fridge for 1 hr or overnight. In a large, heavy saucepan, heat the butter, ghee or oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6-7 hrs on Low until the chicken is tender. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
