Indian (No) Butter Slow-Cooker Chicken
Servings
6people
Servings
6people
Ingredients
  • 2tablespoons coconut oil
  • 1 medium yellow oniondiced
  • 4 garlic clovesminced
  • 2½ tablespoons minced ginger
  • 2½ pounds boneless, skinless, organic, free-range chicken breastcut into 2-inch pieces
  • ½teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4tablespoons garam masala
  • 2tablespoons ground turmeric
  • 2teaspoons ground cumin
  • 4teaspoons curry powder or red curry paste
  • 1teaspoon chili powder
  • 1(15-ounce) can coconut milk
  • 1cup coconut cream
  • ½cup chicken broth
  • 1(6-ounce) can organic tomato paste
  • 1(14.5-ounce) diced tomatoes
  • Juice of 1 lemon
  • 6cups cauliflower ricesee recipe below
  • ¼cup fresh cilantro leaves
  • 1teaspoon whole cumin seedstoasted
  • FOR CAULIFLOWER RICE:
  • 2 garlic clovespressed
  • 3–4 cups cauliflower florets (1 large head of cauliflower)
  • ¼ cup filtered water
  • 1teaspoon coconut oil
  • ½ yellow oniondiced
  • Dash each of sea salt and black pepper
Instructions
  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.
Recipe Notes
Nutrition Facts
Indian (No) Butter Slow-Cooker Chicken
Amount Per Serving
Calories 675
* Percent Daily Values are based on a 2000 calorie diet.

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.