I remember the exact moment I was first introduced to Indian Butter Chicken back in my college days at Georgetown University; it was a delightful experience. Enjoy this easy, healthy slow cooker meal that tastes like take-out. (It's a dietary restrictions all-star: gluten free, dairy free, Paleo, and Whole 30.)
- 1 can (14 ounces) coconut milk (full fat)
- 1 can (6 ounces) tomato paste
- 1 onion, diced
- 4 cloves garlic, pressed
- 1/2 teaspoon ground ginger, or 1 teaspoon fresh, grated ginger
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2-3 pounds boneless, skinless chicken breasts or thighs
- 1 lime
- fresh chopped cilantro
Put your slow cooker on high. Add the coconut milk and tomato paste. While they heat up, prepare the onions and garlic. Now whisk the tomato paste into the coconut milk. Add the onion, garlic, and seasonings; whisk together. Add the chicken, turn to coat. Set slow cooker on low for 5 hours. When done cooking, use two forks to shred the chicken into the sauce. Squeeze in the juice of one lime, top with cilantro, and serve over rice.
My friend Jenny found this recipe on One Lovely Life. If any of the spices are new to you, I recommend going to the bulk spice section at Sprouts and buying only what you need to try out the recipe.