Categories: Slow Cooker

Ingredients

• 15 green cardamom pods
• Cheesecloth and kitchen string
• 2 tbsp butter
• 2 tbsp vegetable oil
• 1 cup diced onion
• 3 garlic cloves, minced
• 1 tbsp curry paste
• 2 tsp curry powder
• 2 tsp tandoori masala
• 1 tsp garam masala
• 6 oz. tomato paste
• 1 can unsweetened coconut milk
• 1 cup plain yogurt
• 1 1/2 lbs. chicken breasts, cut into bite-size pieces
• 1/4 tsp salt

Directions

1. Wrap cardamom pods in a large square of cheesecloth and tie with kitchen string. Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Stir in curry paste, curry powder, tandoori masala and garam masala; cook, stirring, 1 minute. Add tomato paste; stir until smooth.

2. Transfer mixture to a slow cooker. Stir in coconut milk, yogurt, chicken, cheesecloth bag of cardamom, and salt.

3. Cover and cook on LOW until chicken is tender, about 4 hours. Remove and discard cheesecloth bag before serving. Serve over rice.

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