Ingredients

Directions

3 tablespoons butter

Spray 4-quart slow cooker with cooking spray.

1 tablespoon vegetable oil

In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken stock, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.

3 lb boneless skinless chicken thighs, cut into 2-inch pieces

Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.

1 medium yellow onion, diced

5 cloves garlic, finely chopped

3 tablespoons finely chopped peeled gingerroot

2 tablespoons garam masala

1/4 cup canned Muir Glen™ organic tomato paste

3/4 teaspoon salt

1/2 cup Progresso™ chicken stock (from 32-oz carton)

1/2 cup heavy whipping cream

1/4 cup cilantro leaves, stems removed