MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Butter Chicken
Categories: Poultry, Vegetables, Chilies, Herbs, Rice
Yield: 8 servings

2 tb Butter
1 md Onion; chopped
4 cl Garlic; peeled, thin sliced
2 ts Garam masala
2 ts Red curry powder
1/2 ts Chilli spice mix
1 ts Ground ginger
2 tb Whole wheat flour
1 tb Olive oil
14 oz Can coconut milk
1/4 c Tomato paste
1 ts Salt
1/4 ts Pepper
3 lb Boned, skinned chicken; in
- 1" pieces
Hot cooked rice
Fresh cilantro leaves; opt
Naan bread; opt

Heat a large saucepan over medium-high heat; add butter
and onion. Cook and stir until onions are tender, 2-3
minutes. Add garlic, cook until fragrant, about 1
minute. Add garam marsala, curry powder, chili powder
and ginger; cook and stir 1 minute longer. Add flour.
Drizzle in olive oil until a paste is formed. Whisk in
coconut milk and tomato paste; cook and stir until
combined and slightly thickened, 1-2 minutes. Season
with salt and pepper.

Using an immersion blender, carefully puree spice
mixture. Transfer mixture into a 5-qt. slow cooker. Add
chicken; gently stir to combine.

Cook, covered, on low until chicken is no longer pink,
3-4 hours. Serve with rice. If desired, sprinkle with
cilantro and serve with naan bread.

Shannon Copley, Upper Arlington, Ohio

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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