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Crockpot Butter Curry with Basmati Rice & Naan.

Butter Chicken Curry

Easy Butter Chicken Curry that the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 366
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken breasts or thighs - cut into 1" cubes
  • 1/2 red onion - finely diced
  • 1 can coconut cream - Trader Joes Coconut cream
  • 1/4 cup full-cream greek yogurt
  • 4 tbsp tomato paste
  • 2 cloves garlic - crushed
  • 4 tsp garam masala
  • 1 tsp curry powder
  • 1 tbsp fresh ginger - minced
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1 tbsp white sugar
  • 2 tbsp butter - can't go wrong with Kerrygold

Equipment

  • Crockpot

Method
 

  1. Sauté onions until brown
  2. Add chicken pieces to crockpot
  3. In a medium bowl, whisk coconut cream with greek yogurt, tomato paste, garlic, garam masala, curry powder, ginger, turmeric, and salt. 
  4. Pour mixture and spread over top of chicken and onions and cook for 7 hours on low heat setting.
  5. Stir after 3.5 hours of cooking
  6. 30 minutes before serving, stir in sugar and butter. Place the lid back on to reheat.
  7. Serve over Basmati Rice & Naan.

Notes

If there's any leftovers for lunch the next day, heat flour tortilla in pan, scoop a few spoons of curry in the middle of tortilla, fold into a pocket, and brown till crispy. It's so delicious!!