Slow Cooker Butter Chicken Curry

To make Slow Cooker Butter Chicken Curry, start by placing 2 lbs of boneless, skinless chicken (breast or thighs) in the slow cooker. Add finely chopped onion, minced garlic, grated ginger, a can of light coconut milk, crushed tomatoes, tomato paste, Greek yogurt, and spices including curry powder, cumin, turmeric, paprika, cayenne pepper, salt, and black pepper. Stir everything to combine, cover, and cook on low for 4 hours. In the last 30 minutes, add peas and a cornstarch slurry (made by mixing cornstarch with cold water) to thicken the sauce. Stir well and cook for the remaining time.

Yes, Slow Cooker Butter Chicken Curry is gluten-free as long as you ensure that the ingredients you use, such as the curry powder and tomato paste, are labeled gluten-free. This recipe uses boneless chicken, coconut milk, and spices, making it a great option for those with gluten sensitivities.

If you need a substitute for Greek yogurt in the Slow Cooker Butter Chicken Curry, you can use sour cream, coconut yogurt for a dairy-free option, or even a cashew cream for a rich texture. Just keep in mind that the flavor may vary slightly depending on the substitute you choose.

To store leftovers of Slow Cooker Butter Chicken Curry, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

Slow Cooker Butter Chicken Curry pairs wonderfully with basmati rice or naan bread to soak up the delicious sauce. You can also serve it with a side of steamed vegetables or a fresh cucumber salad for a refreshing contrast. For a complete meal, consider adding a side of lentils or chickpeas.