Slow Cooker Butter Chicken
- 2 pounds boneless, skinless chicken breasts — about 4 medium breasts
- 1 tablespoon coconut oil
- 1 small yellow onion — diced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic — about 4 teaspoons
- 1 1/2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 small cauliflower — or 1/2 large head, cut into florets (about 4 1/2 cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter — cut into small pieces (use coconut oil to make dairy free)
- 1/2 cup half-and-half or full-fat coconut milk — do not use light coconut milk, as it will water down the sauce
- 1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy free
FOR SERVING:
- Prepared brown rice
- Quinoa
- Naan
- Chopped fresh cilantro
Instructions
- In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
- Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. The chicken pieces will seem large and a bit in the way. Just use a spoon to prod the sauce and florets around a bit so things are more evenly coated. Scatter the butter pieces over the top.
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