The Dinner Planner

Weekly Meal Plan – Autumn Week 8, 2022

Oven Baked Gnocchi / Butter Chicken / Sausage Cassoulet /Vietnamese Turmeric Fish

Slow Cooker Veggie Loaded Butter Chicken

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Servings 4


  • 600 grams chicken thigh - cut into thirds
  • 1 oinion - diced
  • ½ cauliflower - cut into small florets
  • 200 grams green beans - trimmed and cut in half
  • 120 grams baby spinach
  • 1 cup basmati rice


  • ½ cup natural yoghurt
  • 1 tbsp lemon juice
  • 3 garlic cloves - crushed
  • 1 tbsp ginger - minced
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp ground turmeric
  • ½ tsp chilli powder - or ¼ for a milder heat


  • 1 400 gram tinned tomatoes
  • 2 tbsp tomato paste
  • ½ cup cream
  • 2 tbsp butter
  • 1 tsp sugar
  • 1 tsp salt


  • In a medium sized bowl, add all the marinade ingredients and stir to combine. Add the chicken and coat thoroughly. Set aside for 4 - 48 hours.
  • Place the marinated chicken into the slow cooker with onion, tinned tomatoes, tomato paste and salt. Cook on low for 6 hours.
  • An hour before serving add the cauliflower and green beans and gently combine.
  • In the last half hour, add the cream and gently stir through. Top with the spinach leaves. Cook rice as per you preferred method.
  • Before serving, stir through butter.
  • Serve butter chicken with rice and poppadoms.

Tips and Variations

Prep Ahead - Marinate the chicken for up to 48 hours. Prepare vegetables. 
Vegetarian - Add 2 tins of chickpeas and use a whole cauliflower. 
Gluten Free - Yes
Low Carb

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