Cook Time: 8 hrs
2 lbs boneless skinless chicken thighs (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 tablespoons butter
15 cardamom pods (sewn together!)
2 teaspoons curry
1⁄2 teaspoon cayenne pepper
2 teaspoons garam masala
1⁄2 teaspoon ground ginger
1 (260 ml) can coconut milk (I used light)
1 (6 ounce) can tomato paste
2 tablespoons lemon juice
1 cup plain yogurt (to add at the end, I used fat free)
- Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house.
- Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk.
- Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
- Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.