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It's not in dispute that East Asian-inspired dishes are among the most flavorful, exotic meals you'll ever try. But making them for a family, especially after a hard day at work...well that could be a hard sell. Enter Sarah Waldman and her new cookbook Feeding a Family. Sarah stopped by Tonia's Kitchen to talk about her delicious and relatively easy to make Slow Cooker Indian Butter Chicken. Sarah told Tonia it's a real flavor adventure; using spices like fresh ginger, curry and cumin. What it's not: hard to make!
2 pounds boneless, skinless chicken
pieces (thighs and/or breasts)
1 onion, finely chopped
6 garlic cloves, finely chopped
1-inch piece fresh gingerroot, peeled and
finely chopped
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
4 tablespoons unsalted butter, cut into
pieces
One 6-ounce jar tomato paste
One 13.5-ounce can full-fat coconut milk
3 tablespoons plain full-fat Greek yogurt
2 tablespoons freshly squeezed lemon
juice
1½ cups sweet peas (thawed if frozen or
blanched if fresh)
Cooked basmati rice, for serving
TOPPINGS (OPTIONAL)
Chopped fresh cilantro
Toasted coconut flakes
Toasted slivered almonds
1. Cut
the chicken into 2-inch chunks. Fill a 6-quart slow cooker with the chicken,
onion, garlic, ginger, curry powder, cinnamon, cumin, and salt. Stir to
combine. Add in the butter, tomato paste, and coconut milk. Mix again. Cover
and cook on low for 8 hours until the chicken pulls apart easily with a fork.
2. Before
serving, stir in the Greek yogurt, lemon juice, and peas. Allow everything to
heat through, then serve the butter chicken over a bed of basmati rice. Top
with cilantro, toasted coconut, and toasted slivered almonds, if desired.
