Serve with basmati rice and naan.
Melt the butter and vegetable oil in a small skillet over medium heat. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the chicken, onion, garlic. cardamom pods, coconut milk, yogurt and salt.
Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 620 | ||
Calories from Fat: 427 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.4g | 63 % | |
Saturated Fat 34.3g | 171 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 174.7mg | 54 % | |
Sodium 296.2mg | 10 % | |
Potassium 1167.2mg | 31 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 12.2g | ||
Protein 38.6g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 620
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