C
Ingredients for 2
- ¼ can tomato puree
- ¼–⅛ cup plain yogurt
- ⅛ large onion, finely chopped
- ½ tbsp olive oil
- 1–⅛ tsp minced fresh gingerroot
- 1 garlic cloves, minced
- ¼ tbsp garam masala
- ½–⅛ tsp salt
- ¼–⅛ tsp ground cumin
- ¼ tsp paprika
- 0.2 tsp pepper
- ⅛ tsp cayenne pepper
- 0.1 tsp ground cinnamon
- ½–⅛ lb boneless skinless chicken breasts, cut into 1-1/2-inch cubes
- ¼ jalapeno pepper, halved and seeded
- ¼ bay leaf
- ¼ tbsp cornstarch
- ¼ cup heavy whipping cream
- Hot cooked basmati rice
- Chopped fresh cilantro, optional
Instructions
-
In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
-
In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.