Prep Time: 10 minutes | Cook Time: 4 1/2 hours
- 3 Tbsp butter
- 1 Tbsp vegetable oil
- 2 boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 1 Tbsp curry powder
- 1 Tbsp garam masala
- 1 6-oz can tomato paste
- 1 tsp cardamom
- 1 cup plain yogurt
- 1 14-oz can coconut milk
- salt and pepper to taste
- chopped cilantro
In a large skillet over medium-heat, add the butter and vegetable oil and heat. Add the chicken, onion, and garlic and cook until the onion has softened and the chicken has cooked, about 8-10 minutes. Stir in the curry powder, garam masala, and tomato paste and cook 2 minutes. Pour the mixture into the slow cooker.
To the slow cooker add the cardamom, yogurt, and coconut milk. Season with salt and pepper. Cook on HIGH until chicken is tender and sauce has reduced, about 4-6 hours. Serve with chopped cilantro.
You can cook this on LOW for 6-8 hours if desired.
This dish goes great with basmati rice and naan bread.
Looking for another dinner? Try out our Beef and Barley Soup.