My favorite Slow Cooker Butter Chicken
This recipe is adapted from the recipe at The Modern Proper Website . I wanted to make a dairy free option and use coconut sugar to lower the glycemic index. I also suggest doubling the recipe for leftovers to be eaten for a few days. The first time I made this recipe, I did not, and we didn’t have anything left for lunches the next day. Be sure to check out their cookbook and website for great recipe options.
Ingredients
3/4 cup chicken stock
1 (6 oz) can tomato paste
1 Tbsp lemon juice
4 garlic cloves, minced
2 Tbsp grated ginger
2 tsp cinnamon
1 tsp kosher salt
2 tsp cumin
1 tsp turmeric
2 tsp garam masala
3 lb boneless, skinless chicken breast cut into 2" cubes
1/4 cup grated yellow onion
2 tsp coconut sugar
4 tbsp butter, cut into 4 pieces
1 cup unsweetened coconut cream
Rice, naan and cilantro suggested to serve
Directions:
In a base of your slow cooker mix together the chicken stock, tomato paste, lemon juice, garlic, ginger, cinnamon, salt, cumin, turmeric and garam masala until fully combined. Add in the chicken, grated onion, sugar and butter and lightly stir. Cover and cook on high for 4 hours.
Once cooked stir in coconut cream and serve over rice, along with fresh cilantro and warm naan.
*My trick with the Naan bread is to wet it under the sink and place in the toaster oven. It will soften and bubble up. We purchase the Stonefire brand. The small naan may fit in the toaster if you do not have a toaster oven.
