Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.
Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.
About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.
Serving size: 1 cup chicken with sauce and ⅔ cup rice
434 calories;17 g fat(7 g sat); 3 g fiber; 34 g carbohydrates; 34 g protein; 21 mcg folate; 156 mg cholesterol; 3 g sugars; 0 g added sugars; 154 IU vitamin A; 4 mg vitamin C; 27 mg calcium; 2 mg iron; 473 mg sodium; 558 mg potassium
We thought this was an amazing recipe! Have made it several times! I admit I used the full fat coconut milk!
January 23, 2019
By: Rebecca H
I had to adjust this dish to make it work. I turned it into a butter chicken stew. There was little flavor to begin with (double everything) and added in two yellow onions. I found that two tablespoons of cornstarch/cold water thickened it up nicely. The original is basically boiled chicken and pepper water.