Gotta love classic takeout curry, except it doesn’t necessarily work well with any kind of healthy diet plan. This worked well, though…easy to lighten, and we had it over cauliflower rice – it was very good! We would definitely repeat. You could use full-fat ingredients for this, if you were not looking to lighten it up.
- 1 pound boneless skinless chicken breast, cut into bite size chunks
- 1/2 onion, finely minced
- 2 tablespoons butter
- 3 cloves garlic, minced or grated
- 1 tablespoon freshly grated ginger
- 2 teaspoons curry powder
- 1-2 teaspoons curry paste (I went light with 1 teaspoon…don’t love heat)
- 2 tablespoons garam masala
- 1/2-1 teaspoon turmeric (I used 1 heaping…big fan of turmeric)
- 1/4 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can light coconut milk
- 1/2 cup nonfat greek yogurt
- 1/4 cup half and half
- cooked white rice, for serving (I used cauliflower rice and it absorbed the sauce well!)
In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Server over rice (or cauliflower!).