This recipe comes together in one pot and brings together spice, flavor, and richness. It pairs well with white rice or naan.
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-size chunks
- ½ yellow onion finely minced
- 2 tablespoons butter
- 3 cloves garlic, minced or grated
- 1 tablespoon freshly grated ginger
- 2 teaspoons curry powder
- 1-2 teaspoons Thai red curry paste
- 2 tablespoons garam masala (an Indian spice blend)
- ½ – 1 teaspoon of turmeric
- 1 teaspoon cayenne pepper (optional; omit this since garam masala usually has cayenne pepper in it)
- ¼ teaspoon salt
- 1 (6 oz) can tomato paste
- 1 (14 oz) can coconut milk
- ½ cup Greek yogurt
- ¼ cup half and half or heavy cream – we omit this
- ½ lemon (optional, we add this in when chicken is done)
Instructions:
- In your crockpot, mix coconut milk, Greek yogurt, and cream. Stir in tomato paste, garlic, ginger, and all the spices. Mix well.
- Add in the onion and the chicken. Stir and coat the chicken completely.
- Add the butter on top.
- Put the lid on and cook on high for four hours or low for six to eight hours.
- When it’s done, serve with rice or naan. Squeeze some lemon juice on it before serving.
Gerard, T. (2013, September 9). Easy Healthier Crockpot Butter Chicken. Half-baked Harvest. https://www.halfbakedharvest.com/easy-healthier-crockpot-butter-chicken/