Browning the chicken and sautéing the aromatics before everything goes into the crock pot is key to building the flavors in our version of this popular curry.

Adam Dolge
Source: EatingWell Magazine, January/February 2019


Recipe Summary

20 mins
7 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Equipment: 6-qt. slow cooker

Nutrition Facts

434 calories; protein 34.2g; carbohydrates 33.5g; dietary fiber 2.6g; sugars 2.5g; fat 17.4g; saturated fat 6.6g; cholesterol 156.1mg; vitamin a iu 154.3IU; vitamin c 4.1mg; folate 21.3mcg; calcium 27.4mg; iron 2.3mg; magnesium 76.4mg; potassium 558mg; sodium 472.5mg.

Reviews (5)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
Runny. Little flavor. Avoid this one. Read More
Rating: 5 stars
My family really loves this recipe. We serve it with naan and my kids love it. Read More
Rating: 5 stars
We thought this was an amazing recipe! Have made it several times! I admit I used the full fat coconut milk! Read More
Rating: 2 stars
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. Read More
Rating: 3 stars
more like a stew swapped tomato paste for tomatoes. sweet flavor but not sure I'll try again to replicate a favorite dish Read More