1 lb boneless skinless chicken breasts, cut into bite-sized pieces
½ onion, finely chopped
2 tablespoons butter
3 cloves garlic, minced
1 tablespoon ginger, grated
2 teaspoons curry powder
2 teaspoons thai red curry paste
2 tablespoons garam masala
1 teaspoon turmeric
½ teaspoon cayenne pepper
¼ teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can regular coconut milk (not light)
½ cup greek yogurt
¼ cup half and half
cooked brown rice, for serving
- Combine the coconut milk, greek yogurt, and half and half in a bowl, whisking well to combine. Stir in tomato paste, garlic, ginger and all spices, mixing well.
- Spray the inside of crockpot with non-stick spray or olive oil. Place onions,chicken, and coconut milk-spice mixture in crockpot.
- Cover, and cook on high for 4 hours or low for 6-8 hours. (Your house will smell amazing!)
- Serve over rice.
Recipe Source: Easy and Healthier Crockpot Butter Chicken on Halfbakedharvest.com. Recipe article written by Katie Taylor and originally featured in the December 2014 issue of Validity.
This recipe was delicious! A friend made it for me. I can’t wait to make it myself!