Instructions
Step 1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes until softened and lightly golden.
Step 2. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Step 3. Add the garam masala, curry powder, cumin, paprika, turmeric, chili powder, salt, and black pepper. Cook for 30 seconds while stirring.
Step 4. Add the tomato paste, crushed tomatoes, sundried tomatoes, and chicken broth. Stir well to combine.
Step 5. Add the chicken pieces and mix until coated in the sauce.
Step 6. Transfer everything to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
Step 7. Stir in the heavy cream, Greek yogurt, and brown sugar during the final 30 minutes of cooking.
Step 8. While the curry finishes, rinse the basmati rice until the water runs clear.
Step 9. Combine the rice, water or broth, butter, salt, cardamom pods, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes. Let rest for 5 minutes before fluffing with a fork.
Step 10. Mix the melted butter, garlic, and parsley together. Brush over the naan breads.
Step 11. Warm the naan in a 350°F (175°C) oven for 5–7 minutes or until heated through.
Step 12. Stir the cilantro into the curry, then serve over aromatic rice with warm garlic naan on the side.
Storage and Reheating Tips
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
Store rice separately in the refrigerator for up to 4 days.
Reheat the curry gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed.
Microwave individual portions in 30-second intervals, stirring between each interval until heated through.
The curry can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Garlic naan is best enjoyed fresh but can be frozen and reheated in the oven.
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