Crockpot Basil Butter Chicken

Quickly put together in the crockpot (or in a pan and bake in the oven). Simply mix, cook, serve, and enjoy!

Original recipe source

Cook time: 180 minutes

Servings: 6

Ingredients

• 2 pounds boneless chicken breasts or thighs cubed
• 0.33 cup plain Greek yogurt
• 2 tablespoons red curry paste
• 4 cloves garlic chopped
• 1 tablespoon ginger grated
• 2 tablespoons garam masala
• 0.5 teaspoon chipotle chili powder
• 0.5 teaspoon cayenne pepper
• 1 teaspoon chili flakes to taste
• 1 teaspoon salt
• 1 yellow onion chopped
• 6 ounce tomato paste
• 14 ounce coconut milk
• 4 tablespoons salted butter
• 2 zucchini chopped
• 0.5 cup fresh basil chopped
• 0.25 cup fresh cilantro chopped
• 0 rice for serving

Instructions

1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt. Toss to coat the chicken. Let sit 10 minutes.
2. Add the onion, tomato paste, and coconut milk. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
3. During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro.
4. Cook uncovered for 15 minutes until thickened.
5. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!