Ingredients
3
tablespoons butter
1
tablespoon vegetable oil
3
lb boneless skinless chicken thighs, cut into 2-inch pieces
1
medium yellow onion, diced
5
cloves garlic, finely chopped
3
tablespoons finely chopped peeled gingerroot
2
tablespoons garam masala
1/4
cup canned Muir Glen™ organic tomato paste
3/4
teaspoon salt
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup heavy whipping cream
1/4
cup cilantro leaves, stems removed
Preparation
Spray 4-quart slow cooker with cooking spray.
In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken broth, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.
Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.
