Ingredients
Scale
- 2 medium yellow onions, peeled, cut in half and sliced (~13 oz)
- 2 lbs boneless skinless chicken breast, cubed
- 1 medium red bell pepper, diced
- 3 medium carrots, diced (5–6 oz)
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger (~2-inch piece)
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon fine salt
- 1 tablespoon salted butter, chilled and cut into pieces
- ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
- ½ cup half-and-half
Instructions
- Layer sliced onions at the bottom of your slow cooker or Instant Pot.
- In a large bowl, mix together chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt.
- Pour the mixture over the onions.
- Dot with pieces of butter on top.
- Cook on high for about 4.5 hours or low for around 6.5 hours in the slow cooker; for Instant Pot, cook on high pressure for about 10 minutes.
- After cooking, stir in Greek yogurt and half-and-half once cooled slightly.
- Serve over rice or cauliflower rice and enjoy!
- Prep Time: 20 minutes
- Cook Time: Varies by method
- Category: Dinner
- Method: Slow Cooking/Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg