Slow Cooker Butter Chicken
With a bit of preparation, you will have an amazing aroma and delicious dinner waiting for you in the evening. The passata adds a velvety smooth tomato base and using coconut oil, this recipe can be made dairy free. If you’re lucky, there will be a bit left over for your lunch the following day.
Ingredients
680g boneless chicken thighs; washed and cut into bite-sized pieces- 1 large onion, chopped
- 1 can of Chantal Organics Tomatoes Chopped
- 1 ½ cups Chantal Organics Passata
- 2 tsp Chantal Organics Tomato Paste
- 2-3 chopped green or red chillies (depending on taste)
- 1 tsp fresh ginger, minced
- 4 cloves of garlic, minced
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp ground cinnamon
- Salt and pepper
- 1 cup almond milk (We love Isola Bio)
- 2 tsp butter or ghee (use Chantal Organics Coconut Oil for dairy free option)
- Fresh coriander, roughly chopped
instructions
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Step 1.
In a medium-sized fry pan, brown the chicken in a small amount of butter for about 10 minutes. Season well with salt and pepper.
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Step 2.
While the chicken is browning, add the onion, canned tomatoes, passata, chillies, tomato paste, cinnamon, cumin, coriander, ginger and garlic into the slow cooker and stir well.
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Step 3.
When the chicken is browned add it to the tomato mixture and stir again. Season with salt and pepper.
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Step 3.
Cover and set the slow cooker on low for 4-6 hours.
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Step 4.
Before serving, stir in the almond milk and butter (or coconut oil for dairy free).
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Step 5.
Serve over rice, quinoa or sautéed vegetables, such as silverbeet, courgette or whatever seasonal veggies you have on hand.
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Step 6.
Garnish with coriander and enjoy!
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Chantal Organics Products used
