Subj : Crockpot N.Y. Times - 39
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 16:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Butter Chicken
 Categories: Poultry, Vegetables, Citrus, Herbs
      Yield: 5 servings
 
      3 tb Vegetable oil
      1 md Yellow onion; diced
      3 cl Garlic; fine chopped
      3 tb Grated ginger
      1 tb Garam masala
     16 oz Can tomato paste
    3/4 ts Kosher salt
      3 lb Boned, skinned chicken; in
           - 2" pieces
      1 ts Lime zest
      1 tb Lime juice
      1 c  Coconut milk *
    1/2 c  Chicken stock
    1/4 c  Cilantro leaves; garnish
           - (opt)
           Cooked basmati or jasmine
           - rice; to serve
           Naan; to serve (opt)
 
  * if necessary, whisk to combine the liquid and solids
  before measuring
  
  In medium skillet, heat oil over medium-high heat. Add
  onions to skillet, and cook until softened, about 3
  minutes. Reduce heat to medium, add garlic and ginger,
  and cook another 2 minutes. Add garam masala, tomato
  paste and salt; cook and stir 2 minutes.
  
  Place chicken pieces in a slow cooker, then add tomato
  paste mixture, lime zest and juice, coconut milk and
  chicken stock. Stir everything together, cover and cook
  on low heat setting for 4 1/2 to 5 hours, until the
  chicken is cooked through. (You may let it cook up to 7
  hours if necessary, but the chicken may be very soft and
  shred.) Garnish with cilantro and serve with basmati or
  jasmine rice, and naan if you have some.
  
  By: Jennifer Steinhauer
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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