Chicken Butter Curry
When I sat down Sunday to put together my meal plan for the week, I also took a look at what I had planned training wise. This way I could plan accordingly for leftovers, time, nutrition, etc. Monday was going to be a late day and a “bigg’ish” mountain bike ride up the Tool Road. For those of you who don’t live in Asheville or have not run the Mount Mitchell Challenge – the Toll Road is a combination of gravel and trail that goes straight up to the PKWY from Black Mountain. It’s just relentless.
Anyway’s since that was on the schedule, I decided that a slow cooker meal was in order for when I got home. And, since I haven’t made any curry recipes lately, I figured I should come up with one. I landed on a butter chicken curry because it’s just so easy and I could make it a bit healthier by using half and half instead of heavy cream.
I used boneless, skinless chicken thighs but you could easily do bone in. This would be especially good if you are going to cook this tinga recipe for longer than 4 hours. If you want to use chicken breast, increase the cooking time to 6 hours so it gets tender and absorbs more of the flavors. I still don’t really recommend using white meat — but I know some of you have too ;).
Enjoy and remember to Pin for later!
Slow Cooker Butter Chicken Curry
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 small yellow onion
- 2 cloves of garlic
- 1 jalapeño
- 1 thumb knob of ginger
- 1 8-ounce can tomato sauce
- 1 cup half and half
- 1/2 cup chicken stock
- 2 tablespoons butter
- 2 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon garam masala powder
- 1 tablespoon olive oil
- Heat your slow cooker to the highest level you can.
- Slice the yellow onion. Pour the olive oil into the slow cooker and toss in the onion. Season with a pinch of salt.
- Mince the ginger and jalapeño. Toss in with the onion and sauté for a few minutes.
- Mince the garlic and toss into the ginger/onion mix. Season with a large pinch of the curry powder. Sauté for a minute.
- Add in the chicken thighs. Season with another pinch of curry powder. Sauté for a few minutes. Add in the tomato sauce, half and half and chicken stock. Season with the rest of the curry powder and cumin.
- Set on low for 4 hours.
- When done, add in the butter and the garam masala. Taste and adjust seasonings if you like.
- Serve with basmati rice.