Slow Cooker Butter Chicken with Coconut Milk
Chicken thighs simmered in a creamy tomato and coconut sauce with garam masala and curry powder, served over basmati rice. About 500 calories and 41.8 g protein per serving.
Slow Cooker Butter Chicken with Coconut Milk
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursChicken thighs simmered in a creamy tomato and coconut sauce with garam masala and curry powder, served over basmati rice. About 500 calories and 41.8 g protein per serving.
Ingredients
2 lb boneless skinless chicken thighs, cut into large chunks
1 can (13.5 ounces) organic coconut milk
3 tablespoons tomato paste
1 yellow onion, finely diced
4 garlic cloves, minced
1 tablespoon freshly grated ginger
1 tablespoon garam masala
2 teaspoons curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups basmati rice, cooked, for serving
1/4 cup chopped fresh cilantro, for garnish
Directions
- Pat the chicken thighs dry and cut them into large chunks so they hold together after hours of cooking.
- Put the onion, garlic and ginger in the bottom of the slow cooker.
- Whisk the tomato paste, garam masala, curry powder, salt and pepper into the coconut milk until no lumps are left.
- Add the chicken and pour the sauce over it, turning the pieces to coat them.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken pulls apart easily with a fork.
- Taste the sauce and stir it well, since the coconut fat can sit on top.
- Cook the basmati rice while the chicken finishes, according to the package.
- Spoon the chicken and sauce over the rice.
- Scatter the cilantro on top and serve hot.
Notes
- For more heat, add a pinch of cayenne with the spices. Swap chicken breast for the thighs, but cut the cook time to the shorter end of the range. Leftovers keep in the fridge for 4 days and freeze well for up to 3 months. Reheat gently and whisk to bring the sauce back together.
Why this butter chicken works in a slow cooker
Cutting the thighs into large chunks keeps them from falling apart over hours of cooking. Tomato paste and spices dissolved into the coconut milk make a sauce that coats the meat evenly.
Coconut milk gives richness without the heavy cream many versions need.
What to serve with it
Basmati rice is the obvious choice. Warm naan or flatbread is great for scooping. A cucumber and yogurt salad on the side cools the spice.
Swaps and the usual mistake
Light coconut milk works, though the sauce is thinner. Do not use sweetened coconut cream. It tastes like dessert. Tomato sauce can replace some of the paste, but reduce the liquid.
The usual mistake is skipping the stir before serving. Coconut fat rises to the top, and a good whisk brings the sauce back together.
Choosing the coconut milk
Full-fat coconut milk gives the best body. Shake the can before opening, because the cream often sits on top. Stir the sauce well before you taste it, then adjust salt. A squeeze of lime at the table lifts the dish and softens the spices.
Slow Cooker Butter Chicken with Coconut Milk at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken thighs, (13.5 ounces) organic coconut milk, tomato paste, yellow onion
Tips for Slow Cooker Butter Chicken with Coconut Milk
For more heat, add a pinch of cayenne with the spices. Swap chicken breast for the thighs, but cut the cook time to the shorter end of the range. Leftovers keep in the fridge for 4 days and freeze well for up to 3 months. Reheat gently and whisk to bring the sauce back together.
Slow Cooker Butter Chicken with Coconut Milk FAQ
How long does Slow Cooker Butter Chicken with Coconut Milk take?
Slow Cooker Butter Chicken with Coconut Milk takes 6 hours of cooking after 15 minutes of prep.
How many people does Slow Cooker Butter Chicken with Coconut Milk serve?
This recipe makes 6 servings.
What do I need to make Slow Cooker Butter Chicken with Coconut Milk?
12 ingredients, led by boneless skinless chicken thighs, (13.5 ounces) organic coconut milk, tomato paste, yellow onion. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
