Description
A rich, creamy Indian-inspired curry with tender chicken breasts simmered in a spiced tomato and cream sauce. This slow cooker method yields restaurant-quality flavor with minimal effort, perfect for busy households.
Ingredients
3 pounds boneless skinless chicken breasts
4 tablespoons unsalted butter
1 cup diced onions
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground garam masala
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1 tablespoon tomato paste
2 tablespoons honey
Salt to taste
Instructions
Preheat oven to 375°F and brown chicken breasts until golden; set aside.
In a skillet, melt butter and sauté onions, garlic, and ginger until translucent.
Add garam masala, paprika, turmeric, and cayenne; cook 1 minute to bloom spices.
Place browned chicken in slow cooker, top with sautéed mixture.
Stir crushed tomatoes, heavy cream, tomato paste, and honey into the spice mixture.
Pour over chicken and cook on high for 3 hours.
Season with salt before serving.
Notes
Substitute chicken thighs for breast for richer flavor
Adjust spice levels by reducing cayenne
Blend sauce for a silkier texture
Serve with steamed jasmine rice
- Prep Time: 20
- Cook Time: 180
- Category: Slow Cooker & One-Pot Dinner Recipes
- Method: Slow Cooking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg