I've wanted to try Butter Chicken for the longest time. Some extended family members count it among their favorite foods, and I've had it on the menu more than once; I just never followed through. This slow cooker variety seemed like a worthwhile try for piano lesson day.
At first I was concerned that I wouldn't be able to find red curry paste in our smallish city grocery stores, but Walmart came through with this one. The rest of the ingredients are pretty standard if you've got a spice cupboard with a little variety. I made a few changes in my prep process. First, I just plopped the frozen chicken breasts (I used two) in whole. I knew the slow cooking would eventually make it shred easily. For the red curry paste, I decided to go easy. I started with 2/3 of a tablespoon, and then when I saw the chili pepper marker on the label, I took at least half of that back out. Ours was, therefore, not spicy. At all. I think we were all pretty happy with how it turned out, though. There was a lovely, spicy flavor without the heat.
I had big concerns about my daughter's reaction to curry and spice. She doesn't tolerate heat well at all, and I think this was probably her first curry in 13 years. She hasn't had it much, that's for sure. I needn't have worried. She loved it. Cleaned her plate completely and in record time, and I'm guessing I'll get a request for this dish again very soon. As endorsements go, they don't get much higher do they?
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