Directions
- 1Dice a whole onion.
- 2Mince four cloves of garlic.
- 3Sauté the onion and garlic in butter to soften them up a bit.
- 4Peel and grate ginger using a spoon.
- 5Add the sautéed onion and garlic to a bowl.
- 6Add the grated ginger to the bowl.
- 7Add tomato paste to the bowl.
- 8Pour in a cup of chicken broth.
- 9Add yellow curry powder, garam masala, turmeric, salt, and pepper to the bowl.
- 10Mix all the ingredients in the bowl.
- 11Place diced chicken breast into the crockpot.
- 12Pour the sauce mixture over the chicken in the crockpot.
- 13Stir to combine the chicken and sauce.
- 14Cook on high for one hour, then on low for two and a half hours.
- 15Blend one can of light coconut milk with a cup of cottage cheese.
- 16Add about half of the coconut milk and cottage cheese mixture to the crockpot.
- 17Squeeze the juice from one lime into the remaining mixture.
- 18Add three teaspoons of light brown sugar to the remaining mixture.
- 19Pour the rest of the mixture into the crockpot and stir.
- 20Serve over minute basmati rice with extra sauce and naan bread on the side for dipping.
Ingredients
- 1 tablespoon butter
- 1 yellow onion
- 4 cloves garlic
- 1.5 tablespoons fresh ginger
- 1 cup chicken stock
- 14 ounce tomato paste
- 4 teaspoons Yellow Curry Powder
- 2 teaspoons Garam Masala
- 2 teaspoons turmeric
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2.5 lbs boneless skinless chicken breast
- 1 can light coconut milk
- 1 cup 2% cottage cheese
- 1 entire lime lime juice
- 3 teaspoons light brown sugar
- basmati rice
- naan bread
Equipment
knifecutting boardgarlic pressgraterpanbowlwhiskcrockpotblenderspoon
Tips
- The original recipe calls for chicken thighs, but chicken breast works just fine.
- Substitute chicken broth with bone broth for more protein.
- Peeling ginger with a spoon is a life-changing trick.
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