I haven’t made too many Indian meals and thought this would be a quick, easy way to experiment. This had great flavor and was a big hit around here. Even my toddler loved it (which is a rarity). I cut back on the cayenne pepper a bit just to make it more kid-friendly and it still had a good amount of heat. I also shredded my chicken for easier eating. Nice to have something different that wasn’t too “weird”.
- 2 pounds boneless skinless chicken thighs (can use frozen)
- 1 onion, sliced
- 6 garlic cloves, chopped
- 3/4 teaspoon ground cardamom
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons garam masala
- 1/2 teaspoon ground ginger
- 4 Tablespoons butter
- 1 can (6 oz.) tomato paste
- 1 can (15 oz.) coconut milk
- 2 Tablespoons lemon juice
- 1 cup plain yogurt or sour cream (to add at the end)
Directions:
Put chicken in 5 quart or larger slow cooker and add onion, garlic, spices, butter, tomato paste, lemon juice, and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in yogurt (or sour cream) 15 minutes before serving. Salt to taste and serve with white or brown basmati rice.
Adapted from Crockpot 365