300 minutes
A rich and flavorful chicken dish with fragrant coconut and lime, perfect for serving over rice or with naan.
tablespoons
Yellow Onion, diced
each
Garlic, finely chopped
cloves
Ginger, grated
tablespoons
tablespoons
0 oz
teaspoons
Boneless, Skinless Chicken Thighs, cut into 2-inch pieces
0 lb
Lime Zest, zested
teaspoons
Lime Juice, freshly squeezed
tablespoons
Coconut Milk, whisked to combine if necessary
cups
cups
Cilantro Leaves, for garnish (optional)
0 oz
Basmati Rice, cooked
cups
Naan, optional, for serving
each
1. Cook the Onions
Heat the vegetable oil in a medium skillet over medium heat. Once the oil is hot, add the diced onion and cook for about 3 minutes, until the onions are softened.
2. Add Garlic and Ginger
Incorporate the finely chopped garlic and grated ginger into the skillet. Stir and cook for about 2 minutes until the mixture becomes fragrant.
3. Add Spices and Tomato Paste
Add the garam masala, tomato paste, and kosher salt to the skillet. Stir everything together and let it cook for another 2 minutes.
4. Transfer to Slow Cooker
Transfer the cut chicken pieces to your slow cooker. Pour the aromatic tomato paste mixture over the chicken. Add the lime zest, lime juice, coconut milk, and chicken stock. Stir everything together to ensure the chicken is evenly coated with the sauce.
5. Slow Cook the Chicken
Cover the slow cooker and set it to cook on low for 4.5 to 5 hours. If needed, the cooking time can be extended up to 7 hours. Once done, the chicken should be tender.
6. Serve and Garnish
Once the cooking is complete, garnish the dish with fresh cilantro leaves if you like. Serve the fragrant coconut-lime butter chicken over cooked basmati or jasmine rice. Optionally, serve naan on the side.
Use beef as the protein and incorporate a spice paste made with galangal, turmeric, and lemongrass. Cook down until the beef is tender and the sauce is thick.
Substitute chicken with firm tofu. Add vegetables like bell peppers and snow peas for a vegetarian twist.
Use bone-in chicken thighs for a deeper flavor and a more succulent texture. For a pescatarian twist, replace the chicken with large shrimp, adjusting the cooking time accordingly.
Infuse your coconut-lime sauce with kaffir lime leaves and additional lemongrass for a Thai-inspired variant.
Introduce a teaspoon of ground cumin or coriander for a warm, earthy note. Add a pinch of ground cardamom or cinnamon for a subtle sweet-spiced undertone. For heat lovers, a diced jalapeño or a sprinkle of red pepper flakes can add a nice kick.
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