SLOW COOKER BUTTER CHICKEN

SLOW COOKER BUTTER CHICKEN

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed
  • 1 onion, diced
  • 1 (14-ounce) can light coconut milk
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons whole wheat flour
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder, or more, to taste
  • 1/2 teaspoon ginger powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
  2. Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
  3. Serve immediately, garnished with cilantro, if desired.

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