Slow cooker (No Butter) Butter Chicken Curry

1 tablespoon vegetable oil

3 large skinless, boneless chicken breasts, cut into bite-sized pieces

1 onion, diced

3 cloves garlic, minced

2 teaspoons curry powder

1 tablespoon curry paste

2 teaspoons tandoori masala

1 teaspoon garam masala

1/2 teaspoon chili powder

400g of pureed tomatos or 1 can tomato paste (170g)

10 green cardamom pods

10g coconut powder in 1 cup of water (less water if using pureed tomatos)

1 cup (about 200g) plain yogurt

salt to taste

Small handful of fenegreek leaves to finish

Cook's Note:
Take a needle and thread, and pierce the needle through the top of the cardamom pod. Continue with all the cardamom pods and then tie the ends together in a knot so it looks like a ring (you don't have to do this if you don't want the extra step...it just makes it easy to remove and nobody crunches down on a big bitter cardamom pod).

Put vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, chili powder, garam masala, and tomato puree/paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk powder in warm water.
Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Stir in yogurt and fenegreek leaves, season to taste with salt. Remove and discard the cardamom pods before serving.


Serving Size: 6