One thing that I hadn't attempted before in making my own Asian carryout was to use a slow cooker. Two weekends ago I found I had a craving, a slow-cooker, and a cooking partner in crime. The result was this lighter version of a butter chicken that makes enough to feed a small army.
Slow Cooker Butter Chicken (serves 8)
- 1 TB olive oil
- 4 cloves garlic, crushed
- 1 onion, diced
- 1 (14-oz.) can light coconut milk
- 1 (6-oz.) can tomato paste
- 2 TB whole wheat flour
- 2 tsp. garam masala
- 1 tsp. curry powder
- 1 tsp. cayenne pepper (I like my dishes a little hot, so I think this helped with the flavor)
- 1/2 tsp. chili powder, or more, to taste
- 1/2 tsp. ginger powder
- Kosher salt and freshly ground black pepper, to taste
- 3 lbs. boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 TB chopped fresh cilantro leaves
Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
Serve immediately, garnished with cilantro, if desired. We made with brown rice for a healthy lunch that also froze pretty well.