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Ingredients
Scale
- 2 medium yellow onions, sliced (~13 oz)
- 2 lbs boneless skinless chicken breast, cubed
- 1 medium red bell pepper, diced
- 3 medium carrots, diced (5–6 oz)
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger (~2-inch piece)
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon fine salt
- 1 tablespoon salted butter, chilled and cut into pieces
- ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
- ½ cup half-and-half
- Optional for serving: cooked white rice or cauliflower rice, naan, chopped fresh cilantro, lime wedges, and/or toasted sesame seeds
Instructions
- Layer sliced onions at the bottom of the slow cooker.
- Combine chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt in a bowl.
- Pour mixture over the onions in the slow cooker and add butter.
- Cover and cook on high for 4½ hours or low for 6½ hours.
- Stir in yogurt and half-and-half before serving hot.
- Serve over rice or naan, garnished with cilantro and sesame seeds.
Notes
Let the dish cool slightly before adding yogurt to prevent curdling.
Adjust spice levels according to your preference.
Use a meat thermometer to ensure chicken reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 4.5 to 6.5 hours
- Category: Dinner
- Method: Slow Cooker / Stovetop / Instant Pot
- Cuisine: Indian
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 85