Easy Slow Cooker Indian Butter Chicken and Perfect Basmati Rice (low-FODMAP recipe)
Slow cookers may not be the sexiest kitchen appliance, but they do amazing things for chicken.
This easy curry is no exception.
Pile a few basic ingredients into the slow cooker, set it and forget it. To make this recipe low-FODMAP, I replaced the usual onion found in most curries with a leek top.
If you haven’t done much cooking with leeks, start now! They’re full of flavor (sweeter than onions when cooked), and melt down beautifully after simmering away for hours.
We don’t usually associate butter with Indian cooking, but it IS authentic to this dish! The recipe was invented at a sweet shop in Peshawar, India that had tandoori chicken on the menu.
To keep the chicken from drying out if it wasn’t sold immediately, they would add it to a rich tomato gravy with butter and cream...the rest is history.
Our weeknight recipe isn’t ultra-rich, but the hint of cream at the end (in keeping with a low-FODMAP serving size--see recipe note) give this curry a mellow flavor and silky texture.
I’m not pretending this is authentic Indian cuisine--it’s easy weeknight Indian! But a generous amount of garam masala and curry powder keep it from being bland (use as much spice as you like!).
If you want more ways to use curry powder (and other spices), check out my Grilled Chicken with Curry-Lime Marinade Recipe.
Easy Slow Cooker Indian Butter Chicken
The Monash FODMAP app shows us that 60 grams or ½ cup of whipped cream is low-FODMAP. Since ½ cup whipped is the equivalent of ¼ cup (or 56 grams) unwhipped, we know that ¼ cup of cream or less is a low-FODMAP serving. This dish contains a smidge over 1 tbsp per serving (Is your head spinning yet?). Of course if you’re not comfortable with dairy, feel free to omit--the dish will still be great.
Makes 5 servings
1 lb boneless skinless chicken breasts
1 lb boneless skinless chicken thighs
½ cup low-FODMAP chicken stock or broth
¾ tsp kosher salt or ½ tsp table salt
1 tbsp plus 1 tsp sweet curry powder
1 tbsp garam masala
2 tbsp chopped fresh ginger
¼ cup tomato paste
1 leek, green parts only, chopped
1 ½ tbsp butter, cut into chunks
⅓ cup heavy whipping cream
Chopped fresh cilantro for serving
Lime wedges for serving
1. Cut the chicken into 2-inch pieces and add to slow cooker. Add ingredients through butter. Cook on low for 5 hours or until chicken is opaque in the thickest part and very tender.
2. Set cooker to “Warm” and stir in cream. Rest covered for 10 minutes. Turn off cooker. (If you don’t have a “warm” setting, stir in for last 10 minutes of cooking).
3. Serve over Perfect Basmati Rice (recipe follows) with cilantro and lime wedges.
Perfect Basmati Rice
Makes 5 servings
1 tbsp butter
1 1/4 cup basmati rice
2 1/2 cups water
3/4 tsp kosher salt or 1/2 tsp table salt (or to taste)
1. In a small saucepan, melt the butter on medium heat. Add rice and stir until coated in butter and starting to become opaque, about 2 minutes.
2. Add water and salt, and bring to a boil on high heat. Cover, reduce heat to lowest setting, and simmer until water is absorbed and rice is tender, 20 minutes. Turn off the heat and rest, covered, for 10 minutes.