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Slow Cooker Creamy Chicken Curry

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PREP TIME
15 min
COOKING TIME
255 min
TOTAL TIME
270 min
SERVINGS
6 servings
Dinner Indian
Slow Cooker Creamy Chicken Curry
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon curry paste
  • 2 teaspoons curry powder
  • 2 teaspoons tandoori masala
  • 1 teaspoon garam masala
  • 15 green cardamom pods
  • 1 (14 ounce) can coconut milk
  • 1 cup low-fat plain yogurt
  • salt to taste
Instructions
1
Collect all necessary components for preparation.
2
Melt butter and vegetable oil in a substantial skillet over an intermediate temperature. Introduce chicken, onion, and garlic into the mixture. Cook and blend until onion has become tender and transparent, approximately 10 minutes.
3
Combine tomato paste, curry paste, curry powder, tandoori masala, and garam masala in the skillet until there are no lumps of tomato paste remaining.
4
Transfer the mixture to a slow cooker; add cardamom pods, coconut milk, and yogurt. Season with salt.
5
Prepare the dish on High for 4 to 6 hours (or on Low for 6 to 8 hours) until the chicken is tender and the sauce has reached a suitable consistency. Discard cardamom pods before presenting the finished dish