Ingredients
- 2 tbsp Olive oil
- 1 medium onion, minced
- 1 inch ginger root, peeled & grated
- 4 garlic cloves, crushed
- 4 tsp garam masala
- 2 tsp curry powder
- 2 tsp cayenne powder (use 1 tsp if you don’t want it too spicy)
- 2/3 tsp salt
- 1 tsp freshly ground black pepper
- 2 (5.5oz) can tomato paste
- 2 cans coconut milk
- ¼ cup flour
- 3 Boneless, skinless chicken breast , cut in bite size cubes
- ¼ cup cilantro, chopped (for garnish)
Directions:
- In a small bowl, mix together garam masala, curry powder, cayenne powder, salt, pepper. Set this spice mixture aside
- In a medium sauce pan over medium heat add olive oil, saute onion and ginger. Then using a garlic crusher, crush the garlic over the onion and ginger. Cook for 30 seconds until the onion is translucent.
- Add the spice mixture until the onion, ginger and garlic are coated. Add tomato paste, coconut milk, flour. Mix everything all together for about 3 to 4 minutes until the sauce because creamy and thicker. You don’t want it to be gooey. You want a silky consistency
- Add the chicken breast into the slow cooker and spread it evenly at the bottom. Pour the butter chicken sauce over the chicken and mix it a bit.
- Cook for 4 hours on High or 8 hours on Low.
- Season as needed. Serve over basmati rice. I served it with a wild rice and quinoa blend here
Enjoy!
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