Date: August 19th
1 lb boneless chicken thighs cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 tbsp butter
2 tbsp oil
2 tsp ground cardamom
2 tsp curry powder
1 tbsp curry paste (I like Patak’s mild curry paste)
1 tsp cayenne powder (optional. It’s really hot if you add this)
2 tsp tandoori masala
1 tsp garam masala
1 400 ml can coconut milk
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste
In a large frying pan on medium high heat, add the oil and butter. Stir fry chicken, onion and garlic until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add the rest of your ingredients. Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours. Serve with basmati rice and warm naan bread.
Annie & Luke: Like, I guess?
Notes: *Do not use the InstantPot for this* There’s not enough liquid to get it up to pressure and it just ruins the dinner timing.
Our neighbors were having this at their house one night when we crashed in to say ‘hello’ and it looked excellent and easy, and it was! The kids surprisingly ate this really well, in spite of their skepticism. Great leftovers for lunches too. We made sautéed kale as a side dish which went great with it.
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