Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
5
Low
Nutrition per serving
Calories531.8 kcal (27%)
Total Fat40.9 g (58%)
Carbs16.6 g (6%)
Sugars7.7 g (9%)
Protein28.1 g (56%)
Sodium635.5 mg (32%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsbutter
2 tablespoonsvegetable oil
4skinless boneless chicken thighs
large, or breast, cut into bite-sized pieces
1onion
diced
3cloves garlic
minced
2 teaspoonscurry powder
1 tablespooncurry paste
Butter Chicken or maybe Tikka Masala
2 teaspoonstandoori masala
can substitute with chili powder + garam masala
1 teaspoongaram masala
1 x 6 ouncecan tomato puree
¾ teaspoonground cardamom
can replace with cloves + cinnamon or cinnamon + nutmeg
1 cuplow-fat plain yogurt
400gcan coconut milk
salt
to taste
Instructions
Step 1
Melt the butter and 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, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
Step 2
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. Remove and discard the cardamom pods before serving.
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