I know – you are all What?? Butter chicken? However, this recipe contains no butter at all 😀 There often is butter in this dish, but there are also plenty of versions that leave it out. It really is a very rich dish, which is cut by using lite coconut milk and nonfat greek yogurt instead of heavy cream. I based mine on this recipe.
I took all pictures with my phone today, too, just for fun.
Ingredients (minus the chicken):
Haha – excuse the Mickey cup! It gets hand washed instead of being putting in the dishwasher, and it was there drying. Oopsie. Just keepin’ it real. 😳
- 6 boneless skinless chicken thighs (about 1.5 pounds)
- 1 tbsp curry paste (make sure this is Indian and not Thai)
- 1 tbsp garam masala
- 2 tsp ground cardamom
- 1/2 cup chopped onion
- 1 clove minced garlic
- 1 can lite coconut milk
- 1 cup plain yogurt (make sure it does not have gelatin in it)
- 1 5.5 oz can of tomato paste
- 1 tsp of salt
Easy peasy directions:
Cut the chicken into bite-size chunks. Add to slow cooker and then add everything else on top. Stir well.
Cover and cook on low for 6 hours. I was a little concerned about adding the yogurt at the start, but the recipe said to do that.
Now, when it is done, it will look like the yogurt has separated, but just mix it up. I suppose you could always leave the yogurt until the end and stir it in, but it tasted good to me. If you do this on the stove top, I would leave it until the last step. In fact, I might just try stirring in the yogurt at the end even with the slow cooker to see if I can get it a little creamier.
Voila – served with rice.
I really liked this! I think the key to this dish is the cardamom. It’s a wonderful spice and smells like chai. I would wear it as a perfume if I could. It’s worth picking up for this dish. If you don’t have it, you can try using an extra teaspoon of the garam masala, which has some cardamom in it, but it won’t taste quite the same.
I also did not put any cayenne in it for John, but next time I think I will add some. It’s also surprisingly filling.
Nutritional stats: The whole batch is 1311 calories, 60 grams of carbs, 59 grams of fat, 154 grams of protein and 6 grams of fiber. So, divided into 6 portions, it would be about 220 calories. That will depend a bit on which coconut milk you use, so please note. The Thai lite has about 50 calories per serving versus 140 for regular coconut milk.
That sounds good! What is the difference between the indian and thai spice?
The flavor profile is really different. The Thai ones have different spices and are more citrusy and green. Indian curry pastes are made with more earthy spices like cumin, clove and turmeric.
Yum – that looks delicious and I’m all about using my crock pot as often as possible!!!
Me, too! I love the crockpot
This looks tasty to me! But do you know I have never been able to find garam masala spices at any store? And i have looked a LOT.
Seriously Debby? I will remedy that for you.
ok Im laughing.
besides the CHICKEN I have like none of this in the house…and never do!!
which must mean I need to try it.
YUM. You know I’m reading the recipe and this has very similar ingredients to a Creamy Chicken Curry that I make, which always makes me wonder how the names for dishes are chosen. I also love using chicken thighs for this type of dish. Normally I won’t even eat dark meat chicken but I think the thighs hold up so much better than a chicken breast for this type of dish.
Your phone takes amazing pictures.
That recipe actually looks pretty good. I am nervous about anything that looks Indian because of a bad experience at an Indian buffet that’s turned me away ever since.
The recipe sounds good but you know what struck me most about your post? Chopped frozen onions. I had NO IDEA. What a great idea (says the person cooking for two who ends up tossing onion halves after they’ve gotten icky in the fridge).
I wish there was an Indian restaurant within 60 miles of my house! Oh well, I may have to make this dish, but for lunches – if I tried to serve this to Tony, he’d say “what smells like ass?!”
Check this out!!
http://www.etsy.com/listing/100981694/demimonde-cardamom-cardamon-and-tuberose?ref=sr_gallery_6&ga_search_query=cardamom+perfume&ga_search_type=handmade&ga_view_type=gallery
You can have cardamom perfume!
Indian food is the best!!! Have a GREAT Friday Lori!
Lori, I am so excited about this recipe! A “dump” crockpot recipe (they’re the best) AND with Indian flavors. Have yet to try making anything with coconut milk, but this one is going on the list for THIS week. Thanks to having discovered Penzey’s stores (or online at penzeys.com) a few years ago, I have all the spices. Plus a cupboard full of other obscure ones. (It sorta became an addiction.) Always great to find a reason to use some. Oops, didn’t mean to turn this into a commercial – I have no connection to them except for the cash that goes from my pocket to theirs.
Like Miz, I got very little in the house but I think it looks delish.. I would use white meat though cause I don’t like dark meat… 🙂
Anything with coconut in the recipe pretty much = HAPPINESS
Us coconut-milk-using people are cutting edge ‘n stuff.
This sounds delicious!!! My husband ate in the middle east when he was deployed and brought me home some spices to try. He mocks my crock pot, but I love using it.
Yum Yum Yum! I saw some kind of this recipe in one of my magazines too yesterday. And the Patak’s paste: got it too in my cupboard 🙂
Looks delicious and I’m sure I have a Dutch recipe for it somewhere and going to remember this.