Crockpot Butter Chicken

 

 It is nearly impossible to mess up a recipe, it usually takes less than 10 minutes to prepare, and you can go about your day knowing you'll come home to the most appealing aroma of rich bubbling juices and fall-off-the-fork supple meats.

 

Ingredients

1 ½ lbs. boneless skinless chicken breast, cut into bite-size pieces

1 sweet yellow onion, minced

3 garlic cloves, minced

1 tbsp. minced fresh ginger

2 tsp. curry powder

2 tbsp. garam masala

1 tsp. turmeric

1 tsp. cayenne pepper to taste

1/4 tsp. ground cardamom

1/4 tsp. cumin

1/2 tsp. sea salt

1, 6 oz. can tomato paste

1, 14 oz. can coconut milk

½ cup non-fat plain Greek yogurt

4 tbsp. heavy cream

1.5 tbsp. butter

1 Jalapeno, seeded

1 green bell pepper, cut roughly into 1" pieces

1/4 cup cilantro, diced

1 cup cooked white rice

 

Bring together the yogurt, heavy cream, coconut milk, and tomato paste in a mixing bowl. Stir in the remaining ingredients (except the cilantro) until well combined. Set the mixture in the crockpot, and set the timer for 6-7 hours on low, or 4 hours on high. It's as simple as that! Serve with rice and garnish with cilantro.