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Slow-Cooker Butter Chicken

From Statesboro Market2Go

<p>A tasty and easy recipe that uses local chicken &amp; produce. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8

2 tablespoons Butter
1 medium sized Onion (chopped)
4 cloves Garlic (peeled & thinly sliced)
2 teaspoons Garam masala
2 teaspoons Red curry powder
1/2 teaspoon Chili powder
1 teaspoon Ground giner
2 tablespoons Whole wheat flour
1 tablespoon Olive oil
14 ounces Coconut milk
1/4 cup Tomato paste
1 teaspoon Salt
1/4 teaspoon Pepper
3 pounds Boneless skinless chicken breasts (cut into 1-inch pieces)
Cooked rice (as a side)
Bread (naan bread or otherwise) (as a side)
Fresh cilantro (for garnish)

Step by Step Instructions
  1. Heat a saucepan over medium-high heat. Add the butter & onion and cook them for 2 to 3 minutes. Add the garlic and cook for 1 minute. Add the garam masala, curry powder, chili powder and ginger and cook for 1 more minute, then add the flour. Drizzle in the olive oil form the mixture into a paste.
  2. Whisk in coconut milk & tomato paste and cook for 1 to 2 minutes. Add the salt & pepper.
  3. Using a blender, puree the spice mixture, then pour it into a 5 quart slow cooker. Add the chicken and gently combine. Cook for 3 to 4 hours and serve with rice and/or bread. Garnish with fresh cilantro.