Delicious Living
Indian (No) Butter Slow-Cooker Chicken
  • 2 tablespoons coconut oil
  • 1 medium yellow onion (diced)
  • 4 garlic cloves (minced)
  • 2½ tablespoons minced ginger
  • 2½ pounds boneless, skinless, organic, free-range chicken breast (cut into 2-inch pieces)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 tablespoons garam masala
  • 2 tablespoons ground turmeric
  • 2 teaspoons ground cumin
  • 4 teaspoons curry powder or red curry paste
  • 1 teaspoon chili powder
  • 1 (15-ounce) can coconut milk
  • 1 cup coconut cream
  • ½ cup chicken broth
  • 1 (6-ounce) can organic tomato paste
  • 1 (14.5-ounce) diced tomatoes
  • Juice of 1 lemon
  • 6 cups cauliflower rice (see recipe below)
  • ¼ cup fresh cilantro leaves
  • 1 teaspoon whole cumin seeds (toasted)
  • 2 garlic cloves (pressed)
  • 3–4 cups cauliflower florets (1 large head of cauliflower)
  • ¼ cup filtered water
  • 1 teaspoon coconut oil
  • ½ yellow onion (diced)
  • Dash each of sea salt and black pepper

Indian (No) Butter Slow-Cooker Chicken

Katie Shields, RDN | Delicious Living
  • Serves: 6 people
  • Calories per serving: 675

One of India’s well-known and most-beloved chicken dishes gets a paleo-friendly makeover, using coconut milk and cream for richness in lieu of butter and cream. It’s full of complex flavors and warming spices like ginger, garam masala and curry.

  1. In the bottom of 4- to 6-quart slow cooker, place coconut oil, onion, garlic and ginger. Season chicken pieces with salt and pepper; place over vegetables in slow cooker.
  2. In a large bowl, whisk together garam masala, turmeric, cumin, curry and chili powder with coconut milk and coconut cream, chicken broth, tomato paste and diced tomatoes until well combined. Pour sauce over ingredients in slow cooker. Cover and cook on high for 4 hours or low for 6–8 hours. Just before serving, add lemon juice and stir well.
  3. Serve over cauliflower rice, and garnish with cilantro and cumin seeds.

Cauliflower Rice

  1. Press garlic cloves and set aside for 10 minutes. While garlic is resting, add half of the cauliflower florets to a food processor fitted with a chopping blade. Pulse florets until they have a rice-like texture. Remove from blender and set aside. Pulse the remaining florets but be careful not to overprocess, as the cauliflower will become mush if it’s overprocessed.
  2. In a pot, heat coconut oil over medium-high heat. Sauté garlic and onion in pot until onion is translucent.
  3. Add cauliflower rice and ¼ cup water to pot; stir. Cover and steam cauliflower rice for 5–8 minutes. Remove from heat, season with salt and pepper, and fluff with a wooden spoon.


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