Wednesdays meal: using our slow cooker for the first time. And making a 6th or 7th attempt at decent homemade Indian food. This one was a qualified success! Still not perfect but tasty, and not too hard to make. I made some adjustments, original recipe and photo credited to this expat blog.
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 lb. boneless skinless chicken breasts or tenderlion, cut into pieces
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tsp curry powder
- 1 tsp cayenne pepper (use less if you have a low spice tolerance)
- 1 tsp garam masala
- 2 tsp tandoori masala
- I used an additional tsp garam masala, as well as a bit of ginger, oinon powder, cumin, tumeric, and coriander, as a subsitute
- 1 6 oz. can tomato paste
- 1 8 oz. can tomato sauce
- 1 14 oz. can coconut milk
- 1 cup plain yogurt
- I made mine without yogurt but it was a little tomato-y
- salt to taste
- Melt butter and vegetable oil in a large skillet over medium heat. Stir in onion, garlic and chicken . Cook about 10 minutes, until onion is soft.
- Stir in curry powder, cayenne pepper, garam masala, tandoori masala (or alternate) and tomato paste and mix (the paste is thick, so try to get it evenly distributed)
- Pour into slow cooker and add tomato sauce, coconut milk and yogurt. Stir. Cook on medium-low 4-6 hours or low 6-8 hours.
- Serve over rice.