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Slow Cooker Butter Chicken

3 lbs boneless skinless chicken breast and/or thighs, cut into bite size chunks
1/2 large or 1 small onion, minced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
pinch of cinnamon
1-2 tsp thai red curry paste
2 Tbsp garam masala
1 1/2 tsp curry powder
1 tsp turmeric
1 tsp cayenne or to taste, optional
1 (6-oz) can tomato paste
1 (14-oz) can lite coconut milk
1/2 cup plain, nonfat yogurt
1/2 cup heavy cream, optional
rice and/or naan for serving

In the bowl of a standard size slow cooker, add all the chicken and onions. In a medium bowl combine the remaining ingredients through the yogurt and pour over the chicken and onions. Cover and cook on low for at least 6 hours (or on high for 4 hours), or until the edges are bubbling and the chicken is cooked through. If possible, stir once halfway through. Turn the heat off and stir in the cream. Sauce will thicken wonderfully when it cools a bit from bubbling! Serve over brown or white rice, couscous, quinoa, or even whole wheat noodles, or with naan.

Leftovers freeze wonderfully. Can freeze in individual portions for lunches, then make fresh rice to go with it.

http://brittanyspantry.com/2014/03/slow-cooker-butter-chicken/
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Header photo by
Gillian Gunson