Receta de pollo a la mantequilla en olla de cocción lenta

Ingredientes

• 1 can full-fat coconut milk (14-ounce )
• 3/4 cup whole milk Greek yogurt
• 1 can tomato paste (6-ounce)
• 2 teaspoons red curry paste
• 1 small onion (finely chopped)
• 4 garlic cloves (minced)
• 1 jalapeno pepper (seeded and chopped)
• 1 1/2 tablespoons grated fresh ginger
• 2 tablespoons garam masala
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 2 tablespoons unsalted butter (cut into small pieces)
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 pounds skinless and boneless chicken breast (pat dried and cut into 1-inch small cubes)
• 2 tablespoons corn starch
• 2 tablespoons lime juice (freshly squeezed)
• 2 tablespoons fresh cilantro (roughly chopped)
• 2 tablespoons sliced almonds
• Naan bread
• Cooked White rice

Preparación

1. 1

   Place coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno pepper, ginger, garam marsala, paprika, turmeric, butter, salt and pepper into your slow cooker. Give it a mix.

2. 2

   Add the chicken and stir to coat.

3. 3

   Cook in low-heat setting for 6-7 hours* or in high setting for 3-4 hours. If you can, feel free to stir it a few times during the cooking. However, it is okay if you can’t.

4. 4

   After it is cooked, if you prefer the dish to be thicker, you can thicken the sauce by mixing the corn starch in a bowl with 1/4 cup of the liquid from the butter chicken until it dissolves. Then pour it into the slow cooker. Give it a stir and let it rest for 5 minutes.

5. 5

   Right before serving, stir in the lime juice.

6. 6

   Serve with naan bread and white rice and garnish with cilantro and almonds.