Slow Cooker Butter Chicken

This rich and creamy butter chicken has authentic Indian flavor but needs very little prep time. Since it’s basically cooking itself, it’s hard to believe the depth of flavor. Prepare this for friends and impress them with your international cooking skills. Find garam masala in most stores or online.

4 med Boneless, skinless chicken breasts

1 tbsp Coconut oil

1 small Onion, diced

1 tbsp Fresh ginger, minced

1 ½ tbsp Curry powder

5 cloves Garlic, minced

1 tbsp Garam masala

1 ½ tsp Chili powder

1 tsp Kosher salt

1 6-oz. can Tomato paste

4 cups Cauliflower florets (about ½ large head)

1 14-oz. can Tomato sauce

2 tbsp Butter

½ cup Coconut milk (full fat)

½ cup Plain Greek yogurt

1

In a nonstick skillet, heat coconut oil over medium heat. Once hot, add onion and cook about 6 minutes until softened.

2Add ginger, garlic, curry, garam masala, chili powder, salt and tomato paste. Cook just 30 seconds, then transfer to a 6-quart or larger slow cooker.

3Place chicken on top of onions.

4Mix cauliflower and tomato sauce in a large bowl, then pour over chicken. Scatter butter on top.

5Cover and cook on high for 2 hours or low 5 to 6 hours, until chicken is cooked through and 165°F. Cooking time varies based on your slow cooker, so check early.

6When the chicken is done, remove it and let cool.

7Stir cauliflower and onions in the pot, cover the slow cooker and cook on high for about 30 minutes until cauliflower is tender. Check frequently.

8Cut chicken into bitesize pieces and return to pot. Turn off heat and stir in coconut milk. Once mixture is cooled a bit, mix in Greek yogurt (too early and it may curdle).

9

Serve with rice, quinoa or warm naan bread. Enjoy.

VEGETARIAN