There is something about seeing a team with just a handful of athletes walking out during the opening ceremonies, so proud to represent their country in the Olympics, that just gets me every time. It’s so inspiring! With just three athletes competing in Sochi, India is one of those countries.
While the Winter Olympics isn’t the first thing that comes to mind when you think of India, spicy curry might be! Butter Chicken is one of my all-time favorite dishes, and it’s incredibly easy to make in a crock pot. This dish is pretty spicy, so feel free to adjust the spices to meet your taste.
Yield: 8 servings
Cook time: 4 hours
Crock Pot Size: 4.5 qt
1lb boneless, skinless chicken breasts (cut into chunks or strips)
1 white onion, diced
3 cloves garlic, minced
8 whole cardamom pods
2 teaspoons tandoori masala
2 teaspoons garam masala
2 teaspoons turmeric
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon cayenne pepper
2 tablespoons tomato paste
4 tablespoons Tillamook Unsalted Butter, cut into 1 inch chunks
1 can coconut milk
Juice from 1 lemon
⅔ cup Tillamook Plain and Simple Farmstyle Greek 0% Yogurt
1. Put the chicken in the crock pot with the diced onions, garlic and all of the spices. If you have cheese cloth, it might be a good idea to bundle up all of the cardamom pods before adding them to the crock pot, since they will need to be taken out of the curry before serving.
2. Add the tomato paste, butter, coconut milk and lemon juice to the crock pot and to combine. Cook the curry on high heat for 3 to 4 hours, or low heat for 8 hours.
3. Once the curry is done cooking, fish out the cardamom pods (they should be floating at the top!) Then stir in the Tillamook Farmstyle Greek 0% Greek Yogurt.
4. Spoon the curry over rice (I like to use Basmati!) to serve.