I think this is one of the best curries I have ever made. It is super simple, healthy (mostly) and you don’t even have to think about it, because it’s a crock pot recipe! This buttered chicken is a must try, and even my boyfriend, who is not a big fan of curry, loved it. I made this recipe with home-grown tomatoes and bell peppers.

INGREDIENTS:

• 1 cup basmati rice
• 1/2 cup chicken stock
• 1  cup home – made tomato paste (or a can if you’re lazy)
• 2 tbs yellow curry powder
• 1 tbs garam masala
• 2 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1-2 pounds chicken (boneless is easier but not necessary)
• 1/2 sweet onion, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/2 cup heavy cream
• 2 tablespoons freshly squeezed lime juice
• 1 potato diced
• 1 bell pepper

DIRECTIONS:

1. †In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
2. Place chicken, potato, bell pepper, onion, garlic and ginger into slow cooker. Pour liquid mixture into the pot. 
3. Cover and cook on low heat for 4 hours. Stir in heavy cream, and lime juice. Season with salt and pepper if necessary. 
4. While that is cooking, cook your rice.
5. Serve over rice rice.

To make the tomato paste all you do is toss them into a food processor with some salt, that easy. 

I have found that the curry tasted better each day, letting it soak in the spices, nom nom.

What do you think? 

Cheers