INGREDIENTS
2
tablespoons butter
2
tablespoons vegetable oil
4 large
skinless, boneless chicken thighs,
cut into
bite-sized pieces
1 onion,
diced
3 cloves
garlic, minced
2
teaspoons curry powder
1
tablespoon curry paste
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2
teaspoons tandoori masala
1 teaspoon
garam masala
1 (6
ounce) can tomato paste
15 green
cardamom pods
1 (14
ounce) can coconut milk
1 cup
plain yogurt
salt to
taste
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DIRECTIONS
1.
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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.
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2.
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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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