Categories: Slow Cooker
Ingredients
- 3 pieces naan bread
- 1 red onion, halved and thinly sliced
- 1 lb baby red-skinned potatoes, halved or quartered if large
- 1 Fresno chile or red jalapeno, halved lengthwise, seeded and sliced
- 1 small bunch cilantro, leaves and stems separated, chopped
- 1 1/2 lbs chicken thighs
- 1 tbsp garam masala
- Kosher salt and ground pepper
- 2 tbsp unsalted butter, cut into pieces
- 1 cinnamon stick
- 15 oz can tomato sauce
- 1/2 cup heavy cream
- Kosher salt
Directions
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Crumble 1/2 piece naan into coarse crumbs; transfer to a slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on LOW 7 hours.
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Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.