Indian Butter Curry

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Ingredients

Instructions

This is one of my kids’ favorite meals, especially when eaten with a big serving of jasmine rice! Wait until after the curry is cooked through before stirring in the Greek yogurt, to avoid any separation. For vegan swaps, substitute coconut cream (take it from a can of coconut milk that hasn’t been shaken- just spoon off the thick, creamy milk the rises to the top) in place of  Greek yogurt, stirring it in at the end. If you’re not adding chicken to this meal, 2 cups of chopped cauliflower florets is a fabulous swap.

1. Peel and dice the onion
2. Peel and mince the ginger
3. Peel and mince the garlic
4. Dice the chicken, if using, into bite-sized pieces

Slow cooker instructions: 

1. Place all ingredients in slow cooker and cook on high, stirring occasionally, until the chicken is cooked through and the curry is smooth, about 1-2 hours, or low for 3-4 hour. 
2. Serve with rice.

Stovetop instructions: 

1. Thaw ingredients in fridge overnight or as necessary. 
2. Transfer contents to large pot with lid and cook on medium-low, removing lid occasionally to stir, until the chicken is cooked through and the curry is smooth, about 35 minutes-1 hour.