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
more like a stew, swapped tomato paste for tomatoes. sweet flavor but not sure I'll try again to replicate a favorite dish
March 23, 2019
By: Erin Erskine
My family really loves this recipe. We serve it with naan and my kids love it.
February 11, 2019
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.