Slow Cooker Yogurt Chicken Curry with Tomatoes and Butter
Chicken breast slow-cooked in spiced crushed tomatoes, with butter and a tempered full-fat Greek yogurt finish added after cooking.
Ingredients
Curry Base
- 2 lb boneless skinless chicken breasts fully thawed
- 2 tablespoons butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 14-ounce can crushed tomatoes
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- to taste salt and black pepper
Off-Heat Finish
- 1 cup plain full-fat Greek yogurt clean finishing portion, not raw marinade
- 2 tablespoons chopped cilantro optional
Instructions
- Soften chopped onion in butter over medium heat for 5–7 minutes. Stir garlic, ginger, curry powder, garam masala, and paprika through for 30 seconds. Transfer to a suitable slow cooker and mix with crushed tomatoes.
- Arrange fully thawed chicken breasts in the sauce and season with salt and pepper. Cover and cook on low about 3–5 hours, checking from the earlier end, until thickest centers reach 165°F and the meat is tender.
- Lift the cooked chicken out onto a clean plate; pull apart with forks or cut into bite-sized pieces. Turn the cooker off and wait about 5 minutes until the sauce stops bubbling.
- Gradually stir ¼ cup warm sauce into the clean full-fat Greek yogurt. Fold into the pot, return the cooked chicken, and combine without boiling. Serve promptly in 6 portions with optional cilantro.
Notes
Use thawed chicken and a cooker appropriate to the batch according to its manual. The five-hour cooking allowance is a planning maximum, not a reason to overcook breasts already at 165°F. Yogurt goes in off heat.