Success!! I've finally found a curry flavored dish that tastes wonderful at home!! The sauce was rich, thick and full of spice and the chicken and onion melded into it perfectly. I also think this would be great using a couple cans of chickpeas in place of the chicken. I got rave reviews from the hubby tonight too!
2 pounds boneless skinless chicken breasts or thighs
1 onion, sliced
4 garlic cloves, chopped
4 T butter
15 cardamom pods
2 tsp curry
1 tsp cayenne pepper, or to taste
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end, I used fat free)
Use a 5 quart or larger crockpot. Place the cardamom pods in a little cheese cloth bundle (I used all my cheesecloth making fruitcakes, so instead used a mesh tea ball).
Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk.
Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice and hot sauce.