Description
A comforting and creamy curry made easy in a slow cooker, perfect for busy weeknights.
Ingredients
- 2 lbs Chicken Thighs (or chicken breasts/tofu for a vegetarian version)
- 1 medium Onion (sauté until golden brown)
- 4 cloves Garlic (or garlic powder as a substitute)
- 1 inch Ginger (or ginger paste)
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Garam Masala
- 15 oz Crushed or Diced Tomatoes
- 4 Tbsp Butter
- 1 cup Heavy Cream (or Greek yogurt)
- 1/4 cup Cilantro (optional for garnish)
- 1 tsp Chili Powder
- 1 cup Vegetables (like spinach or peas)
Instructions
- Sauté the onion in a pan until golden brown.
- Combine the sautéed onion, garlic, and ginger in the slow cooker.
- Add the chicken and sprinkle with cumin, coriander, garam masala, chili powder, and a pinch of salt.
- Pour in the crushed tomatoes and stir until well combined.
- Close the lid and cook on low for 4 hours.
- When the chicken is tender, shred it within the pot and stir in the butter and cream.
- Optionally, add vegetables and let them cook for an additional 20 minutes.
Notes
For deeper flavors, marinate the chicken in the spices for at least an hour or overnight. If short on time, using rotisserie chicken will save prep time.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian