Ingredients
• 1 large chicken breast ¾ cup (6 ounces)
• plain yogurt (could use Greek yogurt here)
• 2 teaspoons cumin
• 2 teaspoon coriander
• 2¾ teaspoons kosher salt
• 4 Tablespoons butter
• 1½ cups chopped onion
• 4 cups peeled cubed buttercup squash (or substitute butternut)
• 1 roasted green chile
• 3 cloves garlic, minced
• 2 teaspoons minced ginger
• 3 Tablespoons Garam Masala
• 4 cups chopped green tomatoes
• 1 Tablespoon raw sugar
• 1 ounce can coconut milk
• 1 Tablespoon cornstarch fresh cilantro,
• Hot cooked Basmati rice,
• Apple fig chutney
• Warm naan for serving
Method
1. Chop chicken into bite sized pieces, combine with yogurt, cumin, coriander,
¾ teaspoon salt, and marinate in the refrigerator 6 hours or overnight.
2. In a very large skillet (mine’s 12 inches) over medium heat, melt 2
Tablespoons butter. Sauté the chicken in butter until browned, then transfer
the chicken to a slow cooker.
3. Add the remaining butter to the skillet and sauté the onion and squash until
the onion begins to soften–about 5 to 8 minutes for me.
4. Add the chopped chile, garlic, ginger, remaining 2 teaspoons salt and garam
masala to the skillet and sauté until fragrant. Stir the green tomatoes and
sugar into the skillet.
5. Bring to a boil and simmer 5 minutes before transferring everything into the
slow cooker on top of the chicken.
6. Cover, plug in the darn thing, turn it to LOW and cook for 4 to 5 hours.
7. Start the Basmati rice at some point (I burn rice so I use my rice cooker and
have my minion get the rice going) and preheat the oven to warm some
naan.
8. Don’t forget the Apple Fig Chutney from the door of the fridge!
9. About 15-30 minutes before you’re ready to serve, combine the coconut
milk with cornstarch in a small bowl. Stir into the curry in the slow cooker
and heat until it begins to bubble and thicken.
