Easy Healthier Crockpot Butter Chicken
Delicious and flavorsome recipe for Easy Healthier Crockpot Butter Chicken.
Delicious and flavorsome recipe for Easy Healthier Crockpot Butter Chicken.
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons curry powder
- 1 pound boneless skinless chicken breast cut into bite size chunks
- 1/2 onion finely minced
- 3 cloves garlic minced or grated
- 1 tablespoon freshly grated ginger
- 1-2 teaspoons curry paste (i used 2 tsp thai red curry paste)
- 2 tablespoons garam masala
- 1/2-1 teaspoon turmeric (i used 1/2)
- 1 teaspoon cayenne pepper (use less if you want)
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can coconut milk regular or lite (i used regular), plus more if needed to thin the sauce
- 1/2 cup greek yogurt (i used 0%)
- 1/4 cup half and half or heavy cream
- cooked white rice for serving
- fresh homemade naan for scooping (a must!)
- Carbohydrate 37.7221652852027 g
- Cholesterol 81.7312061565405 mg
- Fat 13.5343405481912 g
- Fiber 2.58466952364712 g
- Protein 35.1021130090948 g
- Saturated Fat 9.239428790146 g
- Serving Size 1 1 Serving (399g)
- Sodium 539.716868481471 mg
- Sugar 35.1374957615556 g
- Trans Fat 1.54863915414653 g
- Calories 414 calories
Step-by-step
- In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
- Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh [Naan | http://www.halfbakedharvest.com/homemade-naan-step-step-photos/]
How long will the sauce hold its emulsion in the refrigerator before the dairy breaks? Slow-cooked curries develop significantly deeper flavor profiles twenty-four hours after preparation as the ground spices fully hydrate in the coconut milk and dairy fats. Stored in an airtight glass container at 38 degrees Fahrenheit, this dish maintains optimal quality for up to four days. Reheating requires gentle, low-heat stove action rather than microwave blasting to prevent the Greek yogurt and cream proteins from curdling into unpleasant solids. Add two tablespoons of water or chicken stock per serving if the sauce thickened excessively during chilling. Freezing is technically possible, but coconut milk and fat-free yogurt emulsions frequently separate upon thawing, yielding a grainy texture that demands vigorous whisking over direct heat to partially reclaim. Cooked chicken breast can dry out during extended freezer storage, so consuming refrigerated leftovers within the four-day window yields superior results. Pair reheated portions with fresh starches to absorb the restored sauce.
