Serves 4 to 6.
Note: From "Feeding a Family," by Sarah Waldman.
• 2 lb. boneless, skinless chicken pieces (thighs and/or breasts)
• 1 onion, finely chopped
• 6 garlic cloves, finely chopped
• 1-in. piece fresh ginger root, peeled and finely chopped
• 2 tsp. curry powder
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• 4 tbsp. unsalted butter, cut into pieces
• 1 (6-oz.) can tomato paste
• 1 (13.5-oz.) can full-fat coconut milk
• 3 tbsp. plain full-fat Greek yogurt
• 2 tbsp. freshly squeezed lemon juice
• 1 1/2 c. sweet peas (thawed if frozen or blanched if fresh)
• Cooked basmati rice, for serving
• Toppings: chopped fresh cilantro, toasted coconut flakes, toasted slivered almonds
Directions
Cut chicken into 2-inch chunks. Fill a 6-quart slow cooker with chicken, onion, garlic, ginger, curry powder, cinnamon, cumin and salt. Stir to combine. Add in the butter, tomato paste and coconut milk, and mix again. Cover and cook on low for 8 hours until chicken pulls apart easily with a fork.
Before serving, stir in yogurt, lemon juice and peas. Allow everything to heat through, then serve the chicken over the rice. Top with cilantro, toasted coconuts and toasted slivered almonds, if desired.
Leftovers: Toast a few pieces of naan bread, spread on a thin layer of mango chutney, then spoon some leftover butter chicken on top. Roll up naan and serve with a big salad.
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