We had a conversation on Tuesday with my Sister-in-Law Kelly, about Indian Food. She was intrigued but, she doesn’t like spicy food. I assured her that not all Indian food has to be spicy. And, with that, I knew that I needed to make something with curry in it STAT! While my nieces ended up not being big fans, Kelly said she enjoyed it, and she emptied her bowl, so I’m inclined to believe her. Whether you already know that you like Indian food, or if you’ve never tried it before, I hope you’ll try this recipe that I have made a few times! The original recipe is from iFoodreal.com and it is delicious! The only thing I changed was adding a 1/4 tsp of cinnamon with the other spices.
Light Crockpot Butter Chicken
- 3 – 3.5 lbs chicken breasts, skinless & boneless, cut into 2″ pieces
- 4 garlic cloves, crushed
- 2 medium onions, minced
- 1/2 inch ginger root, peeled & minced
- 2 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp chili powder
- 1/3 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 oz can tomato paste
- 14 oz can coconut milk, light
- 1/4 cup whole wheat flour
- 1/4 cup cilantro/scallions, chopped (for garnish)
- Cooking spray
Preheat a multicooker on Brown/Saute option or a medium skillet on medium heat, and spray with cooking spray. Add garlic, onions and ginger root. Stir frequently for 30 seconds. Add garam masala, curry powder, chili powder, salt, pepper, tomato paste, coconut milk, flour and whisk to combine. Cover and let cook for 3 – 4 minutes or until thickened.
Add chicken to multicooker or if using the skillet transfer sauce to a large crockpotand then add chicken. Stir to cover chicken in sauce. Cover with a lid and cook on High for 3 hours or on Low for 5 hours. Serve hot on a bed of brown rice or quinoa, garnished with cilantro/scallions.