Recipe

Indian Chicken Curry

Name: Indian Chicken Curry
Prep time: 15 min
Cook time: 255 min
Total time: 270 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 2 tablespoons vegetable oil; 4 large skinless, boneless chicken thighs, cut into bite-sized pieces; 1 onion, diced; 3 cloves garlic, minced; 1 (6 ounce) can tomato paste; 1 tablespoon curry paste; 2 teaspoons curry powder; 2 teaspoons tandoori masala; 1 teaspoon garam masala; 15 green cardamom pods; 1 (14 ounce) can coconut milk; 1 cup low-fat plain yogurt; salt to taste

It's easy to prep this butter chicken in the slow cooker in the morning to come home to the wonderful aroma of warm Indian spices... I love it and it's one of my favorite Indian dishes! Serve with basmati rice and warm naan bread.

Prep 15mCook 255mTotal 270mServes 6

Ingredients

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Instructions

1
Gather all ingredients.
2
Heat butter and vegetable oil in a large skillet over medium heat. Stir in chicken, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 10 minutes.
3
Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.
4
Pour mixture into a slow cooker; stir in cardamom pods, coconut milk, and yogurt. Season with salt.
5
Cook on High for 4 to 6 hours or Low for 6 to 8 hours, or until chicken is tender and sauce has reduced to the desired consistency. Remove and discard cardamom pods before serving.

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