2boneless, skinless chicken thighs, cut into 1-inch pieces
1onion, diced
4cloves garlic, minced
1Tbspcurry powder
1Tbspgaram masala
16-ozcan tomato paste
1tspcardamom
1cupplain yogurt
114-ozcan coconut milk
salt and pepper to taste
chopped cilantro
Instructions
In a large skillet over medium-heat, add the butter and vegetable oil and heat. Add the chicken, onion, and garlic and cook until the onion has softened and the chicken has cooked, about 8-10 minutes. Stir in the curry powder, garam masala, and tomato paste and cook 2 minutes. Pour the mixture into the slow cooker.
To the slow cooker add the cardamom, yogurt, and coconut milk. Season with salt and pepper. Cook on HIGH until chicken is tender and sauce has reduced, about 4-6 hours. Serve with chopped cilantro.
Notes
You can cook this on LOW for 6-8 hours if desired.
This dish goes great with basmati rice and naan bread.
Perfect Pairing
Looking for another dinner? Try out our Beef and Barley Soup.
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