Slow Cooker Buttered Goose

Ingredients
Original recipe makes 6 servings

1 teaspoon garam masala

2 tablespoons butter
1 (6 ounce) can tomato paste
2 tablespoons vegetable oil
15 green cardamom pods green
4 large skinless, boneless Goose, cardamom pods
cut into bite-sized pieces
1 (14 ounce) can coconut milk
1 onion, diced
1 cup plain yogurt
3 cloves garlic, minced
salt to taste
2 teaspoons curry powder

1 tablespoon curry paste

2 teaspoons tandoori masala

Directions
1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in
the chicken, onion, and garlic. Cook and stir until the onion has softened
and turned translucent, about 10 minutes. Stir in the curry powder, curry
paste, tandoori masala, garam masala, and tomato paste until no lumps of
tomato paste remain. Pour into a slow cooker, and stir in the cardamom
pods, coconut milk, and yogurt. Season to taste with salt.

2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the Goose is tender

and the sauce has reduced to your desired consistency. Remove and
discard the cardamom pods before serving.
 Slow Cooker Buttered Goose
Ingredients
Original recipe makes 6 servings

1 teaspoon garam masala

2 tablespoons butter
1 (6 ounce) can tomato paste
2 tablespoons vegetable oil
15 green cardamom pods green
4 large skinless, boneless Goose, cardamom pods
cut into bite-sized pieces
1 (14 ounce) can coconut milk
1 onion, diced
1 cup plain yogurt
3 cloves garlic, minced
salt to taste
2 teaspoons curry powder

1 tablespoon curry paste

2 teaspoons tandoori masala

Directions
3. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in
the chicken, onion, and garlic. Cook and stir until the onion has softened
and turned translucent, about 10 minutes. Stir in the curry powder, curry
paste, tandoori masala, garam masala, and tomato paste until no lumps of
tomato paste remain. Pour into a slow cooker, and stir in the cardamom
pods, coconut milk, and yogurt. Season to taste with salt.
4. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the Goose is tender
and the sauce has reduced to your desired consistency. Remove and
discard the cardamom pods before serving.