Crock Pot Butter Chicken
INGREDIENTS:
3 tablespoons butter
1 tbsp. vegetable oil
1 large onion, peeled and chopped
700g chicken breast (approx. 4 large chicken breasts), diced
4 cloves garlic, peeled and minced
1 large piece of ginger (about the size of your thumb), peeled and finely chopped
1tsp salt
1.5tbsp garam masala
1tbsp curry powder
1tsp paprika
1tsp cinnamon
1cup chicken stock (water plus a stock cube or bouillon for gluten free is fine)
2 small tins (400ml/14oz each) of chopped tomatoes
2tbsp tomato puree
2tsp sugar
6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
1.75ml or ¾ cup double/heavy cream
Handful of chopped coriander to serve
INSTRUCTIONS:
1. Preheat your slow cooker to high.
2. Heat the butter and oil in a large pan, add in the onion and chicken and cooked for 5-6 minutes the onions are softened and the chicken is sealed.
3. Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
4. Remove the cardamom then stir in the cream and allow to heat through.
5. Serve over rice sprinkled with some coriander
Source: http://kitchensanctuary.com/
