Category: dinners

Oven Baked Chicken Bites

Oven Baked chicken bites

Hello lovely people, I hope you all had a happy and safe Easter long weekend.

For once I’m happy to report there’s not an ounce of chocolate in sight today, phew. With the school holidays being right upon us I thought a savoury post of some yummy oven baked chicken bites was more in order. For me this is good news because I really did indulge over Easter, to the point where

Hello lovely people, I hope you all had a happy and safe Easter long weekend. For once I'm happy to report there's not a...

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Fabulous Foodie Fridays #45

FFF's logoI know I sound like a broken record but how fast a week passes especially when there are so many things happening at this time of year. Has anyone else been making Easter Bonnets or teachers gifts made of chocolate this week? It almost feels like Christmas, almost!

A personal assistant would come in very handy during these busy times of year and not just any PA, I’d like one that could read my mind, how good would that be? She could sort through all my thoughts and appropriately file them in places I can find, remember (sometimes Siri works out for me and sometimes she doesn’t!). A real life mind reading PA would be the goods, she could also help me to meal plan my way through the week, especially now that I have such a great selection of recipes right under my nose every week! On that note…..I will say, even though there is not a PA in sight to help me do the sorting, it was an absolute pleasure to sit down and deliciously make my way through all the amazing posts that were linked up with us at Fabulous Foodie Fridays last weekend.

Here are my 5 picks from last week…..

I know I sound like a broken record but how fast a week passes especially when there are so many things happening at thi...

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Coconut Poached Fish & An Easter Round-Up

Easter round-up feature

It’s all systems go here at the moment with Easter hat parades, Scout parties, term 1 concluding, a very busy Easter long-weekend ahead including a little threenager turning 4 and then there’s all the normal stuff! Almost feels like Christmas again!

I’m not here to waffle today but I did want to leave you with an Easy yummy dinner dish for Good Friday it’s one of my favourite fish dishes

It's all systems go here at the moment with Easter hat parades, Scout parties, term 1 concluding, a very busy Easter lon...

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Mexican Sung Choi Bao



Sung Choi Bao feature

Ok so before I begin, spelling apologies if you feel I’ve misspelt ‘Sung Choi Bau’ (for the record I found about 7 different spellings online) I consulted with quite a few people on how to spell this dish (also known as lettuce cups with meat) and this was the way that got the majority consensus. The good news is

    Ok so before I begin, spelling apologies if you feel I've misspelt 'Sung Choi Bau' (for the record I found about 7 d...

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Couscous, Chorizo & Zucchini Salad

Couscous salad feature

I love salads, especially when you can eat them solely as a main meal and this couscous, chorizo and zucchini salad is definitely one of those.

My gorgeous and very dear friend Jennifer sent me an email in early December of last year, enlightening me she’d just made a really easy & yummy salad (it’s a given part of our friendship that when we discover something new and delicious we share with each other, love it!). Jennifer found this little treasure in the December issue of  the Woolworth’s ‘Fresh’ magazine here (you know the free one on offer at the checkout).

Jennifer’s recipe shares are always a sure thing, take a look at the ‘Lemon Crumble Cake’ she shared with me last year, it ranked 4th most popular post here on the blog for 2014, you guys loved it and I’m sure you’re going to love this Salad just as much!

Once that email had hit my inbox, a list of the required ingredients was noted and I was at the supermarket buying them the next day!

Raw Zucchini isn’t something Jennifer’s a fan of so she substituted a Lebanese cucumber, I used the raw zucchini and really liked it, I will note my second time making it for Christmas, I accidentally forgot to add the zucchini (call it one of those ‘Mummy’ moments, the good news is it still delivered 100% deliciousness)

The recipe was really easy to follow, the first time I made it was on a work/school night and I would happily make it again on a weeknight, took me about 1/2 an hour all up.

When I served it up to Zadada he said he really enjoyed it but commented he’d like it even better served with a selection of other salads, I told him he’d have to wait for Christmas for that sort of luxury!

Before we could blink Christmas was upon us. Zadada’s wish came true, one of my salad contributions to the family feast on Christmas day was this Salad, he got to enjoy it all over again with the “selection of other salads” (everyone made a salad or 2 it was great), Zadada and the rest of us were in foodie heaven!

For the Christmas version of this salad I started making 1 1/2 days before Christmas as I had to work Christmas Eve. The recipe I’m going to give you is my prep in advance version and I think it’s just as good as the make on the day version.

Oh and I just have to say how good is Persian Feta? So creamy with such a well-balanced flavour, I’ve used it in a few different salads over the last couple of years, it’s worth the extra dollars, AMAZING!

Now for that recipe…….

Here’s your how-to:

Couscous salad helpers

cooked salad ingredients

Newest favourite salad

Couscous, Chorizo & Zucchini Salad
Prep time
Cook time
Total time
Serves: 4
  • 2 chorizo sausages, sliced
  • 250g packet pearl couscous
  • 2 cloves garlic, crushed
  • 1 long red chilli, deseeded, chopped (1 small birds eye chilli will do the trick too)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • ½ cup Frozen Peas
  • 200g punnet grape tomatoes, halved (2nd time around I grabbed one of those gourmet rainbow punnets)
  • 1 red onion, chopped
  • 1 large zucchini or Lebanese cucumber, trimmed, diced
  • 1 cup flat-leaf parsley leaves
  • 250g tub Persian feta
  • 2 tablespoons lemon juice
  1. Heat 1 tablespoon olive oil in a large frying pan or wok over medium heat. Add couscous, 2½ cups hot water, garlic, chilli and spices to pan. Bring to the boil, reduce heat and simmer for 5 minutes. Add peas, cover and cook for 3 minutes or until just tender. Transfer mixture to a large bowl to cool. (At this point you can place couscous mix in the fridge in an airtight container overnight)
  2. The next day or straight away
  3. Heat a frying pan over medium heat. Add chorizo and cook until crisp. Transfer to a plate lined with paper towel, allow to cool a little or completely.
  4. Stir tomato, onion, zucchini, parsley and chorizo into couscous. Drain ⅓ cup oil from feta into a jug. Whisk in lemon juice, and season with salt and pepper. Add dressing to the salad and combine.
  5. Top with crumbled feta and serve.
  6. SO GOOD!!!!!!!!


What’s your go-to salad during summer?

Wishing you all a beautiful weekend ahead.

Stay tuned, next week I’ll be posting some baking fun the kidlets and I have been having while the school holidays are on.

Until then……




I love salads, especially when you can eat them solely as a main meal and this couscous, chorizo and zucchini salad is d...

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Easy Fried Rice: Part 2….. Stuffed Potatoes

Easy fried rice part 2 feature

Last week you got Part 1 which was the way I make Easy Fried Rice, this week you’re getting a way I like to put that rice to good use in a baked potato. It certainly makes a weeknight dinner a little more exciting and is completely adaptable for fussy three-year-olds (does anyone else own an Alani out there!).

All you need is some washed potatoes baked up, gourmet sausages, Optional fresh salads for the big people (I purchased mine from our local New Leaf café), if you own little food adventurers they’ll love the salad bit too and of course a batch of that Easy Fried Rice from last week.

Choose spud sizes to suit the appetites of those who will be consuming them. Zadada and I like a baked sweet spud for a lower carb option, I usually buy the biggest one I can find and cut into 2 pieces 2/3 (for Zadada) and 1/3 (for me).

You can serve a dinner like this pretty much however you like but I think it’s a lot more exciting looking at a baked potato overflowing with yummy fillings than it is just looking at food spread around a plate, Alani on the other hand likes the spread around look as you’ll see in the pictures below, the great thing is you can adapt this dish to suit everyone without having to cook 3 different meals, it really just comes down to knowing how 3- year-olds are going to react to the visual presentation of food placed in front of them (in this house at least!).

Kids Spuds

I won’t waffle on any more about this dish mainly because you know the gist of the Easy Fried Rice from last week and secondly because today which by tomorrow when you are reading this will be yesterday, well let’s just say I had a busy ‘Lady Maintenance’ day getting that dreaded 2 yearly Doctors Visit out of the way, a Blood test (which by the way I don’t do well with, I pass out if I’m not horizontal, apart from that I’m ok!) throw in a Dentist check-up to that mix and yes that was my exciting day (not)! Too much information I know…. just call me an over sharer! But seriously I think we should talk about things like this more,  I’m hoping by me oversharing my ‘Lady Maintenance’ day someone else reading this will stop and think “yes I’m going to book in for that appointment I’ve been putting off”. From me to you, just do it lovelies. I feel like a little weight has been lifted!

Now back to the Potatoes……

Here’s Your How To:

Potato prep collage

sausage selection

Fillings for spuds

picture easy fried rice part 2

Easy Fried Rice: Part 2..... Stuffed Potatoes
Prep time
Cook time
Total time
Serves: 5
  • 4-5 Washed potatoes (for the kidlets it was 3 standard washed potatoes, for Zadada and I it was 1 large sweet spud divided into appropriate portions) NOTE: Alani had her potato made into wedges which I baked for 30 minutes (check notes below).
  • Olive oil
  • Greek seasoning
  • Salt and Pepper
  • A tray of gourmet sausages, doesn’t matter which flavour (I bought an extra tray of gourmet chipolata sausages for the kids, leftovers became sandwich fillings for kids lunches the next day).
  • A batch of my Easy Fried Rice (leftovers became Zadada's lunch the next day)
  • 1 cup grated Cheese
  • OPTIONAL EXTRA: 2 ½ cups fresh salads, your choice either store bought or homemade I went store bought because it was a work night/school night.
  1. Preheat oven to 180 C
  2. Tear off 4 squares of foil, sit a potato on a piece, drizzle about ½ teaspoon olive oil on top, sprinkle with a little Greek seasoning, salt & pepper, roll around on the foil and wrap potato to cover completely, (repeat with remaining potatoes, keeping one aside if you have an Alani, then you’ll just be wanting to cut that 1 remaining potato into wedges ready for baking).
  3. Place prepared foil wrapped potatoes on a lined baking tray.
  4. Bake for 30 minutes (if they are really small they will only need about 15-20 minutes).
  5. Cook sausages during this time.
  6. After 30 minutes remove foil from potatoes and return to oven for another 20-30 minutes or until potato skin is crisp and potato is completely cooked through. (It was at this half way mark that I added Alani’s wedges to the baking tray, drizzled a little olive oil over the top turning at the 15 minute mark and cooking a further 15 minutes).
  7. Place cooked potatoes onto dinner plates and score a cross half way into the top of the potatoes, press down a little and add your toppings, Easy Fried Rice first, Fresh Salads (if desired), Grated cheese, sliced sausages, and whatever sauce you like (kidlets did tomato and I love sweet chilli sauce).
  8. Note: if you wanted to indulge a little more pop a dollop of sour cream or Greek yoghurt onto the potato before topping.
  9. And Enjoy!

There you have it the sequel to last weeks part 1!

Got any favourite weeknight meals that excite the family, I’d love to hear about them.

More importantly, are you up to date with your lady maintenance checks?

Stay tuned I’ve got more Christmas treasures coming your way next week, they are 100% delicious.

Until then……


Last week you got Part 1 which was the way I make Easy Fried Rice, this week you’re getting a way I like to put that ric...

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Easy Fried Rice: Part 1

Easy Fried Rice feature

It’s been a few posts between savoury dishes so I thought I’d share my recipe for Easy fried rice!

Weeknights, work nights, school nights they all have one definite thing in common……. they’re  busy, busy, busy!

One of the challenges I find as a Mum (there are many!) is trying to keep dinner relatively healthy, interesting and quick to make. There’s lots of delicious recipes I’d love to be spending hours with in the kitchen but the reality is I don’t have hours as a Mum and it doesn’t matter if you’re not a Mum, I’ve been there too, working full-time and fitting in all the day to day stuff is busy and spare hours for cooking don’t usually exist during the week, meals need to be quick, tasty and easy.

Whenever I make my ‘Easy Fried Rice’ its welcomed with open arms by the WHOLE family and that gives me an extremely contented feeling as it’s not all that often that I can satisfy everyone’s tastes (if you own a fussy eating 3-year-old) you’ll know exactly where I’m coming from.

Blake and Zadada are our super number 1 fried rice fans, they always have their hands up for any leftovers to be packed as their lunch the next day.

I snapped these pictures of Blake earlier this week while he was feasting on some leftovers for his afternoon tea. I got a sneaky one in before he spotted me, then I said show me a face that tells everyone how much you enjoy the fried rice!

Easy Fried Rice number 1 fan

The beauty of this little dish is that you can eat it as a main meal or you can serve it as a side to accompany things like BBQ Chicken, Fish, Sausages, Salmon fillets pretty much what ever you like.

Next week there will be a Part 2 to this post, I’m going to share a bit of a fancy pants way (not really) but a different way of incorporating the fried rice as a side in a main meal…….Stay tuned for that one (it’s another 100% Zamamabakes family success!)

Bottom line here lovely people is that you’ve got a dish covering just about every food group and it will take you under 25 minutes to make! My kind of dish!

Here’s your How-to:

Easy Fried Rice instructions

5.0 from 1 reviews
Easy Fried Rice
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon olive oil
  • 1 clove crushed garlic
  • ½ an onion diced
  • ½ cup frozen peas
  • ½ red capsicum finely diced
  • 1 carrot grated
  • 1 large stick celery finely diced
  • Kernels cut from 1 corn cob (alternatively ½ cup frozen corn)
  • 2 eggs whisked, cooked omelette style, rolled and sliced
  • 6 short cut rashers bacon dices and fried off
  • 1 450g family size packet precooked Brown rice (note you do not need to cook in microwave first just use straight from the packet)
  • 2-3 Tablespoons soy sauce (depends on your taste)
  • 1½ teaspoons beef stock powder
  • salt and pepper
  1. Heat oil in a non-stick wok or large frying pan.
  2. Add all vegetables and cook for 2-3 minutes, stirring constantly.
  3. Add rice, egg and bacon to vegetables, stir to combine.
  4. Lastly add soy sauce & beef stock powder.
  5. Cook 5 minutes, stirring a couple of times.
  6. Season with salt and pepper (always taste before seasoning)
  7. Enjoy!

If you like a yummy rice dish you may also like my Easy Brown Rice Salad, or my Oven Baked Risotto with Chicken & Chorizo posts.

Mid next week I’ve got a yummy Christmas themed slice coming your way and as I said stay tuned this time next week for Part 2 of this post where the fried rice becomes part of another dish fit for the whole family.

Until then…….







It's been a few posts between savoury dishes so I thought I'd share my recipe for Easy fried rice! Weeknights, work nigh...

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Show Weekend Minus One Zadada

show weekend feature

Life has been hectic around these parts of late but I should add GOOD hectic!

When everyone is well and happy (which they are at the moment), I really have no complaints, no major ones anyway.

The weekend just past saw lots happening, here’s a little rundown:



Zadada took a well deserved break away beach camping on the Sunshine Coast with some mates (he had an early 2:30am start). He sent me a picture of the sunrise he woke up to and their camp site. Mother nature at her best!

Zadada's view

The kidlets had grandparents day at school which also entails a visit to our local agricultural show (the show just happens to be in close proximity to school and school just happens to hold Grandparents day the same day the show is on, all very convenient, the kidlets love it, not sure about the grandparents??? Thanks Mum, Dad, Uncle Brad and Aimee for taking them xx)

My brother and his gorgeous girlfriend got engaged!!!!! (very exciting)

The kidelts got taken trick or treating by Kaymac (my sister) Friday night (an extra bonus that was not in the program, I will say spoilt!)

I worked and after a full days worth of excitement  with all the above action we didn’t get home until after 9pm.

If you are a spider lover please skip the next paragraph.

Entering the family room on our arrival home I was quickly made aware (thanks Ella, you’ve invented some good dance moves) of a huntsman spider scaling its way along our ceiling, we haven’t had one visit for yonks (of course he had to choose the weekend I was flying Solo!!). It took drowning him with insect spray, a big whack with my shoe, my heart pounding and 3 kidlets hiding in the bedroom (they hate spiders!!) to get that spider sorted, phewwww ! Just call me Spidermama, it’s amazing what you’re capable of when you don’t have any Zadada’s around!

Then it was bedtime for the kidlets at least! I still had all the stock standard unpacking ahead of me (just another day hey!)


More show time!

It’s become a yearly tradition when show weekend rolls around, we go and when I say we, the kidlets usually go for a few hours with Mum and Dad on the Friday (Grandparents Day!), Zadada (who loves our agricultural show) has been known to go to the rodeo on the Friday night (that didn’t happen this year) and then when Saturday rolls around we usually go as a family!…… ‘Show Groupies’ I think we’d be classified as!

This year we were down one Zadada and he was missed (it’s just not the same flying solo!). To be honest I would have been quite happy to give it a miss this year but there was no way our 3 little munchkins were going to let me get away with that notion!

We hit the grounds of the show around 3 and caught the wood chopping final straight up,

Wood chop final

then found the snake show, we got to see a red belly black snake, a death adder and an eastern brown, after 5 minutes I’d had my dose of snakes for the decade, ‘lets move on’ I said.


I was so very grateful when an hour after our arrival Mum and Kaymac phoned and said they’d like to join us. Extra sets of hands are always warmly welcomed. We all went and checked out some much more pleasant creatures.

Animal nursery

Alani got to enjoy a lot more of the show this year, especially now that she has fully graduated from the stroller, becoming Miss independent and using that little pair of legs to walk everywhere, speaking of that little pair of legs, Alani had her sights set on the Bungee trampoline (that’s what the big kidlets call it), just check her out, not half proud!

Bungee Tramp

We then had a quick squiz at what the locals had been creating and it wouldn’t have been complete without viewing some baking!

Thinking maybe I should pop an entry in next year!

Display pavilion

Next up was a first time ride on the whizzer for Master Blake. Kaymac was happy to be the attending adult while I got to snap up their fun!

The first time whizzer rider

The rest, well it speaks for itself here you go…… (check out the happy threenager, a day out wouldn’t be complete without a little meltdown, this was the good picture)

A quick mummy snap


horse action


hooking ducks

Of course we finished on a high note……FOOD!!!!

Blake tried his first ever Dagwood dog with no ill side effects! The girls settled for some hot chips and a slice of Grandma’s Pizza!

Dagwood dog experience

I headed straight for some vegetarian food I enjoyed so much last year. When you’re on a good thing…….. and dessert was a must!

Zamama's food experience

We had a lovely afternoon and evening the only thing missing was our Zadada.

I managed to sneak us home before dark though I did have someone in tears because we missed the fireworks, and I did kindly and calmly explain you can’t get what you want all the time! Half way home that little 7 year old in tears was sound asleep.

Stay with me there’s still a bit more…….


You don’t think I’d let a weekend pass without creating in the kitchen do you?

We started with an experiment, a ‘Gummy Bear Ice Cream Slice’, Blake was my assistant. This little treasure will be starring on the blog later this week.

Ice cream slice

Then I moved onto my big project for the day a Number 1 birthday cake for a sweet little girl named Lyla. A double quantity  of butter cake later as well as a quadruple batch of butter cream icing and I had operation birthday cake sorted! I use the patterns in the original Australian Women’s Weekly Children’s Birthday cake book to shape out my numbers. Love that book, so do the kidlets.

During this little project Zadada arrived home and it was hugs all round! I know it was only 2 nights (actually 2 and 1/2) we just missed him lots and were so glad to have him home safe and sound.

someone special's number 1

And the last creation in the kitchen on Sunday was a round of homemade pizza’s for dinner! This time it was Ella’s turn.

Pizza making

Now to perfectly round a post like this off I thought we’d end things with a little pink tongue!

Betty just loves Locky and Locky has been so patient with Betty, it’s so much fun watching their little friendship unfold.

furry kids

And that my lovelies was our weekend.

How was your weekend? Do you like going to agricultural shows? Create anything in the kitchen? I’d  love to hear!

Until the next time……


Life has been hectic around these parts of late but I should add GOOD hectic! When everyone is well and happy (which the...

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Chicken & Vegetable Casserole

Chicken and vegetable casserole header

I love a dinner that feeds our whole family of 5 and leaves us with leftovers to cover another weeknight meal, all busy workers, mums and dads would know exactly where I’m coming from. This chicken and vegetable casserole certainly ticks that box.

Last week at work (the optometrist) we were talking what we’d been making for dinner of late, I was telling the girls about the Easy Butter Chicken I made in the slow cooker, then the gorgeous Cathy told us about a yummy Chicken and Leek casserole she makes. She had my mouth- watering, mentioning ingredients like white wine, bacon, chicken and mushrooms. So after a verbal tutorial from Cathy I decided I’d like to make a casserole similar and to ensure 3 little kidlets would eat some vegetable goodness, I added a few extra veggies I knew they would eat.

Now I will admit I probably should have made this dish with chicken thigh fillets (like Cathy does) instead of chicken breast but I only had chicken breast in the freezer and didn’t want to make a special trip to the shops (if you too decide to use chicken breast  just keep an eye on it while cooking in the oven, the best way I find  to do this is to pull a piece of chicken out and cut into it to check its readiness, you don’t want it to overcook and dry out too much). Chicken thighs are a little fattier and therefore more moist making them the better option for casseroles. I’ll leave the cut of chicken you use up to you, next time I’ll be trying the thighs.

For the record I forgot to flour the chicken prior to browning it in the pan but I can tell you doing it after will work too!

One last thing I’ll mention before I give you the recipe is the fact that I love that I had an excuse to open a bottle of white wine mid-week! Considering I only had to use 3/4 cup of wine in the recipe that left me with a nice couple of glasses to enjoy all to myself. The kidlets whining always sounds that little bit better after a glass of wine. So win, win, you get to feed your family a nice hearty meal and enjoy a glass of wine at the same time!

Here’s your how to…..

Chicken and veg casserole

I served the casserole with my go to, staple in the pantry Brown sun rice, I’m talking 2.5 minutes and you have rice ready!

My go to rice

Chicken & Vegetable Casserole
Prep time
Cook time
Total time
Serves: 4 Adults and 6 kids
  • ½ cup flour
  • 1.2 kgs chicken thighs halved crossways (I did use breast and halved crossways and it was still yummy)
  • 2-3 tablespoons olive oil
  • 1 leek halved, washed and sliced
  • 4 rashers bacon, rind removed and chopped
  • 1 teaspoon fresh thyme leaves
  • 2 Garlic cloves, crushed
  • 3 cups Chicken stock
  • ¾ cup white wine
  • ½ cup cream
  • 100g mushrooms sliced
  • 100g green beans
  • 2 carrots sliced into circles
  • 1 zucchini sliced
  • 2 family size packets of sun rice pre cooked brown rice.
  1. Preheat oven to 180C. Grease a 3.5L casserole dish.
  2. Place flour in a container with lid or snap lock bag and season with salt and pepper. Add chicken and shake to coat (alternatively if you forget this step like I did just do it after you've browned the chicken, this step helps to thicken your sauce in the long term).
  3. If you did remember to flour first, remove chicken and shake off any excess.
  4. Heat 1 tablespoon of oil in a heavy-based saucepan over medium heat. Cook chicken in batches for 3-4 minutes each side until golden. Use extra oil accordingly. Place chicken in prepared casserole dish.
  5. Add leek, bacon, thyme and garlic to pan. Cook 3-4 mins until leek is tender. Add 3 cups stock, wine, cream, mushrooms and carrots. Bring to the boil. Remove from heat.
  6. Carefully pour hot mixture over chicken in casserole dish.
  7. Cover and bake for approx. 30 mins. Remove cover and add beans and zucchini, cover and cook for a further 10 minutes or until chicken is cooked through.
  8. If liquid is a bit thin for your liking just thicken by stirring through a little cornflour dissolved in room temperature water.
  9. I served casserole over my favourite precooked brown rice.
  10. Note this amount feeds our family of 5 for 2 nights.
  11. Keep leftovers in fridge for 2 days. If you are wanting to freeze I would leave the addition of cream out and add when reheating to avoid mixture splitting.
  12. Enjoy!



I love a dinner that feeds our whole family of 5 and leaves us with leftovers to cover another weeknight meal, all busy...

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Easy Butter Chicken..The Slow Cooker Way

Easy Butter Chicken header

I know the weather is starting to warm up but I still love to use my slow cooker regardless. I love how convenient it is to get a wholesome meal on the table especially through the week when there’s school, work, house work and homework to contend with. The other thing I love about my slow cooker is that I can prepare a large amount of food that will cover our family of 5 for a good 2 nights worth of meals and around here it’s not uncommon to find us eating the same meal back to back especially on one of my work days.

I try to meal plan when I have time……..hahahaha so not all that often, for the record this week there has been no planning.

Yesterday when I woke up I did think to pull out some chicken thigh fillets to defrost, I knew I had veggies in the fridge so at worst I knew I’d be able to throw a bit of everything in the slow cooker and we’d have dinner.

I then remembered I had a jar of Butter chicken meal base in the pantry and that my lovelies is how I’ve come to share with you my family friendly (it’s not spicy) Easy butter Chicken, The Slow Cooker Way.

Let’s just say it was a successful experiment that was not complicated in any way and the main reason I am sharing it with you is because the 2 big kidlets ate it with no complaints, our threenager ate most of it (that’s quite the miracle at the moment) and Zadada said it wasn’t bad. I think for a thrown together weeknight meal that is jam packed with veggies it’s worth sharing with all of you.

If you do want to spice it up a bit, like I do with a lot of our meals (for us big people) I sprinkle some chilli flakes over individual serves, that way you can keep everyone happy without too much fuss.

This is not an authentic butter chicken, it’s just my version of a family friendly butter chicken.

I hope you enjoy!

Easy Butter Chicken

Easy Butter Chicken.......The Slow Cooker Way
Prep time
Cook time
Total time
Serves: 8 adults
  • 1kg diced chicken thigh fillets
  • 1 onion roughly chopped
  • 6- 8 cups chopped mixed vegetables (I used, carrots, broccoli, cauliflower, silver beet, sweet potato, zucchini and beans)
  • 1x 500g Jar Patak's Original, Mild Butter Chicken, Simmer Sauce
  • ½ cup water
  • 1 teaspoon salt
  • 1x 165ml tin coconut cream
  • Optional: 1 Tablespoon cornflour mixed into ⅓ cup water for thickening sauce at the end
  • 1x 450g family packet of heat and serve brown rice (A staple in my pantry)
  • Note if you are serving 8 adults you might like and extra 2 packets of rice.
  1. Brown off chicken and onions in 2 batches in frying pan (if you don't have time you can just put them straight into slow cooker raw, searing off will give you better flavours), transfer to slow cooker bowl.
  2. Add mixed veggies, butter chicken sauce, water and salt. Stir to combine.
  3. Place lid on slow cooker and cook on high for 4 hours, I like to stir it occasionally if I'm home but if not it won't matter (how easy is that!)
  4. At the 4 hour mark stir through coconut cream and thicken if required by stirring though cornflour mixture.
  5. Serve with brown rice prepared according to packet directions.
  6. A side of Naan bread works a treat in this family too, but the rule is you don't get a piece until you get half way through your meal.
  7. This quantity gives us 2 nights worth of meals for our family of 5.


Tell me….. What’s your favourite throw together meal during the week, I’d love to hear.

Have a great Wednesday gorgeous people, keep your eyes open as I’ve got a great little giveaway coming in the pipeline very soon.

Until the next time.


I know the weather is starting to warm up but I still love to use my slow cooker regardless. I love how convenient it is...

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