Growing up, we did not eat Indian food, perhaps because there were no authentic Indian food restaurants in our small town, or more likely, because my mom is not a fan of curry. I, however, am a big fan of all flavorful foods, including Indian food. This recipe is a take on butter chicken, made with chicken thighs, and added peas for some green. You could make this in a crockpot or use a cast iron pot (like I did).

INGREDIENTS:

2 tablespoons olive oil
3 pounds boneless skinless chicken thighs, cut into pieces, seasoned with salt and pepper
1 large onion, chopped
4 garlic cloves
2 tablespoons garam masala
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon ginger
6 oz tomato paste
1/2 cup yogurt
1 can coconut milk
1 cup frozen peas
1/2 cup chopped parsley

DIRECTIONS:
1. Heat oil in large dutch oven or pot. Add the chicken and brown on all sides.
2. Add the onions and cook until onions are softened. If you are using a crockpot, at this point add the chicken and onions to the crockpot and follow the remaining directions (cooking for 4-6 hours).
3. Add garlic, garam masala, curry, turmeric, and ginger. Stir together.
4. In a separate bowl, mix together tomato paste, yogurt, and coconut milk.
5. Pour coconut milk mixture over the chicken and stir together.
6. Let cook on low for 45 – 60 minutes (or 4-5 hours in a crockpot), or until the chicken is cooked through and tender. Mix in the peas.
7. Serve with steamed rice, and garnish with chopped parsley.

recipe adapted from Living Lou