Crock Pot Butter Chicken Recipe

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 5 hours 20 minutes

Składniki

3 tbsp butter

1 tbsp vegetable oil

1 large onion (peeled and diced)

700 g (1 1/2 lbs) chicken breast (approx. 4 large chicken breasts, diced)

4 cloves garlic (peeled and minced)

1 tsp minced ginger

1 tsp salt

1 1/2 tbsp garam masala

1 tbsp curry powder

1 tsp paprika

1 tsp cinnamon

240 ml (1 cup) chicken stock (water plus a stock cube or bouillon for gluten free is fine)

2 x 400ml (2 x 14 oz) tins of chopped tomatoes

2 tbsp tomato puree (paste for US)

2 tsp sugar

6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)

125 ml (1/2 cup) double/heavy cream

handful of chopped coriander to serve

Wskazówki

Preheat your slow cooker to high.

Heat the butter and oil in a large pan, add in the onion and chicken, and cook for 5-6 minutes until the onions are softened and the chicken is sealed.

Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes.

Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.

Remove the cardamom then stir in the cream and allow to heat through.

Serve over rice sprinkled with some coriander

Wartości Odżywcze

• Kalorie: 311 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 9 g
• Tłuszcz Nienasycony: 7 g
• Tłuszcz Trans: 0.3 g
• Cholesterol: 113 mg
• Sód: 620 mg
• Węglowodany Całkowite: 8 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 3 g
• Białko: 27 g