Crockpot Basil Butter Chicken.
Ingredients
- 2 pounds boneless chicken breasts or thighs, cubed
- 1/3 cup plain Greek yogurt
- 2 tablespoons red curry paste
- 4 cloves garlic, chopped
- 1 tablespoon grated ginger
- 2 tablespoons garam masala
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cayenne pepper
- 1-2 teaspoons chili flakes
- 1 yellow onion, chopped
- 1 can (6 ounce) tomato paste
- 1 can (14 ounce) coconut milk
- 4 tablespoons salted butter
- 2 zucchini, chopped
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
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Instructions
- 1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt. Toss to coat the chicken. Let sit 10 minutes. Add the onion, tomato paste, and coconut milk. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- 2. During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro. Cook uncovered for 15 minutes until thickened.
- 3. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
- 1. In a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes.
- 2. Preheat the oven to 400°F.
- 3. To the chicken, stir in the onion, tomato paste, and coconut milk. Top with zucchini. Then add slices of butter. Bake for 30-40 minutes, until the chicken is cooked through. Top with basil and cilantro.
- 4. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
Source
Original recipe: View Original