Wow! *Blows Dust* It’s been a while. With all the hectic tasks in my life, cooking has been pushed to the back burner (ha! Cooking joke. Get it?) However, I have been getting back on track towards improving my health, and that’s starts with what I eat. In doing so, I have found my new obsession: slow cookers! I love slow cookers because I just throw ingredients into the pot, go to bed, and wake up to the intoxicating smell of FOOD! Easy peasy right?
This week I had the most intense craving for “Murgh Makhani”, also known as “Butter Chicken”. Murgh Makhani is a dish originating from the Indian subcontinent featuring chicken in a mildly spiced tomato sauce. (Yum!) A quick search on Google for “butter chicken recipe” revealed 297,000,000 results. (yikes!). Briefly scrolling, I come across a slow cooker recipe from one of my favorite sites: damndelicious.net.
*Note: In step 2, it says to stir in the coconut milk after stirring the onions and garlic, and then throw in the tomato paste. But, I am Haitian: “Nou fri pat tomat la ak zonyon” (“We fry the tomato paste with the onions”). So, after step 1, I added tomato paste first, stirred for about 5 minutes, then added the rest of the ingredients.
The recipe is as follows:
- 1 tablespoon olive oil
- 4 cloves garlic, crushed
- 1 onion, diced 1 (14-ounce) can light coconut milk
- 1 (6-ounce) can tomato paste
- 2 tablespoons whole wheat flour
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder, or more, to taste
- 1/2 teaspoon ginger powder Kosher salt and freshly ground black pepper, to taste
- 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
Serve immediately, garnished with cilantro, if desired.