I’m trying to use more of my crockpot to make food, especially on days where I have errands to run and can’t stand around watching or waiting for the food to be done. I love crockpot cooking simply because it usually has very little prep, but the food that come out of it have intense flavours, not to mention the meat are often so very tender. And since it is a one pot, it also means less dishes to wash, so yay!!
It feels weird to say this, but this butter chicken uses no butter at all, but it sure does not lack in the richness of its flavour! It is healthier because I opted to omit butter, used low fat greek yogurt, and low fat coconut milk. The husband loved it so much that I got a big ‘thank you for dinner’ kiss from him! So yes, this recipe is a keeper. 🙂
Ingredients (Serves 4) adapted from taste
- 500g chicken breast, skin removed and cut into chunks
- 1 med yellow onion, chopped
- 1 tbsp grated ginger*
- 3-4 cloves garlic, minced*
- 2 tsp red curry paste*
- 2 tsp curry powder*
- 1/2 tsp turmeric powder*
- 2 tsp garam masala*
- 1/2 tsp cayenne pepper*
- 400ml trim coconut milk*
- 6 oz can tomato paste*
- 1/4 cup low fat greek yogurt*
- chopped cilantro/chinese parsley for garnish
Serve with steamed rice.
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