Slow cooker butter chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.

Step 3

Transfer the onions to a slow cooker

Step 4

Lay the chicken on top, then the cauliflower florets, and top with tomato sauce.

Step 5

Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath

Step 6

Scatter the butter pieces over the top.

Step 7

Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through

Step 8

When the chicken is done, remove it to a cutting board and let cool slightly.

Step 9

At this point, the cauliflower is not likely to be tender. Give the contents of the slow cooker a big stir to coat the florets with the sauce

Step 10

Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more.

Step 11

Once the chicken is cool enough to handle safely, cut it into bite-size pieces. Return to the slow cooker with the tender florets.

Step 12

Stir in the coconut milk

Step 13

Let cool a few minutes, then stir in the Greek yogurt

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