Recipes

Slow Cooker

Slow-Cooker Butter Chicken

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 4 garlic cloves, peeled, thinly sliced
• 2 teaspoons garam masala
• 2 teaspoons red curry powder
• 1/2 teaspoon chili powder
• 1 teaspoon ground ginger
• 2 tablespoons whole wheat flour
• 1 tablespoon olive oil
• 1 can (14 ounces) coconut milk
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• Hot cooked rice
• Optional: Fresh cilantro leaves and naan bread

Description

1. Heat a large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, about 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper.
2. Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine.
3. Cook, covered, on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.