Slow Cooker Butter Chicken Curry<\/h2>\n

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Course: <\/span>Main Course<\/span><\/div>

Cuisine: <\/span>Indian<\/span><\/div><\/div>\n

Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

• 16<\/span> oz<\/span> coconut milk<\/span><\/li>
• 6<\/span> oz<\/span> tomato paste<\/span><\/li>
• 8<\/span> tbsp<\/span> butter<\/span><\/li>
• 3-4<\/span> tbsp<\/span> garlic<\/span> minced<\/span><\/li>
• 1<\/span> tbsp<\/span> light oil<\/span><\/li>
• 2<\/span> tsp<\/span> salt<\/span><\/li>
• 2<\/span> tsp<\/span> garam masala<\/span><\/li>
• 1<\/span> tsp<\/span> paprika<\/span><\/li>
• 1<\/span> tsp<\/span> coriander<\/span><\/li>
• 1<\/span> tsp<\/span> chili powder<\/span><\/li>
• 1<\/span> tsp<\/span> tumeric<\/span><\/li>
• 1<\/span> tsp<\/span> white pepper<\/span><\/li>
• 1<\/span> tsp<\/span> cumin<\/span><\/li>
• 1<\/span> tsp<\/span> dried onion<\/span><\/li>
• \u00bd<\/span> tsp<\/span> cinnamon<\/span><\/li>
• \u00bd<\/span> tsp<\/span> ground ginger<\/span><\/li>
• \u00bd<\/span> tsp<\/span> cayenne<\/span><\/li>
• \u00bc<\/span> cup<\/span> cilantro leaves<\/span> chopped<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions<\/h3>

  • Combine all ingredients except\u00a0for the cilantro leaves in a slow cooker and cook on high for 4 hours.<\/div><\/li>
  • Using two forks, shred the cooked chicken breasts.<\/div><\/li>
  • Add fresh cilantro leaves and stir to combine.<\/div><\/li>
  • Cook on high for an additional 30 minutes to 1 hour. Serve!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"I decided to shake things up a little for Monday\u2019s weekly curry night, so I pulled out the…\n","protected":false},"author":1,"featured_media":266,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[90,87],"tags":[461,234,337,497,496,469,44,75,495],"yoast_head":"\n