Tender chicken thighs in a creamy tomato curry sauce is the perfect way to let your slow cooker do all of the work! Add in a side of rice and some naan or flatbread for an easy meal.
Ingredients :
3 tablespoons butter
1 large onion diced
5 cloves garlic minced
1 tablespoon minced fresh ginger or ½ teaspoon ground ginger
1 tablespoon garam masala
1 teaspoon ground coriander
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
14 ounces crushed tomatoes
2 tablespoons tomato paste
½ teaspoon lemon zest
1 ½ cups heavy whipping cream divided
2 tablespoons cornstarch
3 pounds boneless skinless chicken thighs
⅓ cup chopped fresh cilantro
½ teaspoon salt or to taste
Directions :
Heat butter over medium heat. Add onion and cook until tender, about 5 minutes.
Place onions in a slow cooker with garlic, ginger, spices, crushed tomatoes, tomato paste, lemon zest and 1 cup of the heavy cream. Stir to combine.
Add chicken, stir and cook on low 4-5 hours.
Combine remaining cream with cornstarch. Stir half of the cream into the sauce and let sit for a few minutes to thicken. Add remaining cream mixture if needed. Cover and cook 15 minutes more.
Sprinkle with cilantro and serve over basmati rice.
