Slow cooker butter chicken

Ever wonder what to do with the leftover tomato paste when a recipe calls for just one or two Tablespoons (for example, the pork ragù I made recently)? I think I once saw a “tube” of tomato paste (like a tube of toothpaste) in a grocery store, and thought that was a brilliant idea…unfortunately I don’t remember where I saw it and haven’t seen it again, so apparently it never really took off. 

Mixing up the sauce

This recipe was a perfect solution to my almost-whole-can-of-tomato-paste “problem.”

Slow cooker butter chicken
Source: Half Baked Harvest

Ingredients
1 pound boneless, skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 Tablespoons butter
3 cloves garlic, minced or grated
1 Tablespoon freshly grated ginger

Layering the onion and chicken

2 teaspoons curry powder
2 teaspoons curry paste
2 Tablespoons garam masala
1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 (6-ounce) can tomato paste
1 (14-ounce) can light coconut milk
1/2 cup nonfat Greek yogurt
1/4 cup soy cream (or half and half)
Cooked white rice and Naan, for serving

Directions

Serve with rice and Naan

1. In a mixing bowl, stir together the coconut milk, Greek yogurt, and soy cream. Stir in the tomato paste, garlic, ginger, and all of the spices. Mix well.

2. Spray the inside of the ceramic slow cooker bowl with cooking spray. Spread the chopped onion in the bottom of the bowl. Add the chicken, and then pour the coconut milk mixture on top, making sure the chicken is completely covered. Add the butter and place the lid on the slow cooker.

3. Cook on high for 4 hours or on low for 6-8 hours. Stir once or twice during cooking (if you are around).

4. When ready to serve, season to taste with salt and pepper. Serve over rice and with Naan.