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Slow Cooker Butter Chicken


1 Single Serving Container Plain Nonfat Yogurt (not greek)
1 (6 oz) Tin Tomato Paste
1 (13.5 oz) Tin Light Coconut Milk
1 T Curry Powder (Madras Hot works OK)
1 T Garam Masala
1 T Chili Powder
1 T Minced Garlic
1 lb Boneless Skinless Chicken Breasts
1 Stick (8 T) Butter
Hot Cooked Rice

In the bottom of a crockpot combine yogurt, tomato paste, coconut milk, curry powder, garam masala, chili powder, and minced garlic. Whisk together until smooth. Add chicken breast, making sure that they are covered in the sauce. Place the stick of butter on top.

Cover and cook on high for 4 hours. Pull out chicken breasts and shred. Mix sauce well to incorporate melted butter. Add in shredded chicken and mix well again. Serve over rice.

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