Slow Cooker Butter Chicken Curry
A flavorful and easy slow cooker chicken curry with coconut milk and spices.
Ingredients
Main Ingredients
- 2lbboneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1medium onion, finely chopped
- 3clovegarlic, minced
- 1tbspfresh ginger, grated
- 1canlight coconut milk (14 oz)
- 1cancrushed tomatoes (14 oz)
- 2tbsptomato paste
- 2tbspunsweetened nonfat plain Greek yogurt
- 2tspcurry powder
- 1tspground cumin
- 1tspturmeric powder
- 1tsppaprika
- 1/2tspcayenne pepper
- 1tspsalt
- 1/4tspground black pepper
- 1/2cuppeas
Cornstarch Slurry
- 2tbspcornstarch
- 2tbspcold water
How to make Slow Cooker Butter Chicken Curry
Cooking Instructions
Place the chicken, onion, garlic, ginger, coconut milk, crushed tomatoes, tomato paste, Greek yogurt, garam masala, cumin, turmeric, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
Stir to combine all the ingredients well.
Cover and cook on low for 4 hours.
In the last 30 minutes of cooking, add the peas to the slow cooker.
Mix the cornstarch with cold water to create a slurry and add it to the slow cooker.
Stir well and continue cooking for the remaining 30 minutes until the sauce thickens.
Tips & Tricks
For a sweeter taste, use nonfat vanilla Greek yogurt instead of plain.
Adjust the cayenne pepper to your desired level of heat.
Abigail Zysk
(@poultryraptor)
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