KylePrime

Prime’s Indian Butter Chicken v1

4 chicken breasts (cut in bite size pieces)
1 red onion – Wedged
4 tbls butter
2 tsp curry
1 tsp Chili powder
2 tsp garam marsala
1 tsp crushed red peppers
1 tsp ground ginger
1 can (460ml) coconut milk
1 can (350ml) tomato puree
1 tsp sweet paprika
1 crushed cinnamon stick
1 whole squeezed lemon
1 cup plain yogurt

1. Add everything to the crock pot (in order as listed) other than yogurt.
2. Set on low for 8 hours (high for 4-5 would work too probably).
3. Add yogurt 15 minutes prior to serving. (See below, this is a good time to start cooking rice)
4. Cross fingers

I also made some rice for this dish:

1 can chicken broth (10-12oz)
1 can rice
1 can water
1 tbls butter
1 tsp sea salt
1 tsp crushed peppercorn

1. Toss everything in to a pot
2. Bring it to a boil
3. Reduce heat to warm/simmer and put a lid on it
4. Wait 15 minutes – Don’t remove lid before then. (This is a good time to add the yogurt to the crock pot)
5. Remove from heat completely, stir rice and let sit for an additional 5 minutes
6. Nom nom nom

Suggestions for future versions of this dish:

• 1+ tbsp of chili oil to add some additional heat
• Serve with naan or other bread item as this dish is a bit on the stewy side.

Additionally, this dish filled the condo with a pleasant allspice/curry aroma that made the roommates salivate all day. It was kind of cruel – but totally worth it!

~ by KylePrime on March 10, 2012.

Posted in CrockBlog, Food
Tags: CrockBlog, recipe