Slow Cooker Butter Chicken Curry

I decided to shake things up a little for Monday’s weekly curry night, so I pulled out the Crock-Pot and literally half of the spices in my pantry in pursuit of something that was neither spicy nor Thai. I’m back on a low-carb kick, so instead of making rice I steamed some frozen cauliflower with lime zest as the dinner side dish. Honestly, it was one of the best things I’ve made in a long time, and both Alex and I went back for second later in the night–kept warm by the glorious slow cooker. I might start using it more often, but it was torture enough yesterday smelling the delicious spices all afternoon. 

This recipe makes four servings.

Ingredients:

• 4-6 chicken thighs
• 16 oz (1 can) coconut milk
• 6 oz (1 can) tomato paste
• 8 tbsp (1 stick) butter
• 3-4 tbsp minced garlic
• 1 tbsp light oil
• 2 tsp salt
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp chili powder
• 1 tsp tumeric
• 1 tsp white pepper
• 1 tsp cumin
• 1 tsp dried onion
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp cayenne
• ¼ cup cilantro leaves, chopped

Directions:

1. Combine all ingredients except for the cilantro leaves in a slow cooker and cook on high for 4 hours.
2. Using two forks, shred the cooked chicken breasts. 
3. Add fresh cilantro leaves and stir to combine.
4. Cook on high for an additional 30 minutes to 1 hour. Serve!

This recipe keeps for at least 24 hours in the fridge, but I can’t strictly verify how long it lasts because we ate literally all of it in a single night.

Print Recipe

Slow Cooker Butter Chicken Curry

Course: Main Course

Cuisine: Indian

Servings: 4 servings

Ingredients

• 16 oz coconut milk
• 6 oz tomato paste
• 8 tbsp butter
• 3-4 tbsp garlic minced
• 1 tbsp light oil
• 2 tsp salt
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp chili powder
• 1 tsp tumeric
• 1 tsp white pepper
• 1 tsp cumin
• 1 tsp dried onion
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp cayenne
• ¼ cup cilantro leaves chopped

Instructions

• Combine all ingredients except for the cilantro leaves in a slow cooker and cook on high for 4 hours.
• Using two forks, shred the cooked chicken breasts.
• Add fresh cilantro leaves and stir to combine.
• Cook on high for an additional 30 minutes to 1 hour. Serve!