Dairy-Free Slow Cooker Butter Chicken // Gluten Free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 Carrot, large
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 1/2 Onion
  • 1 Red bell pepper
  • 1 Zucchini, large

• Canned Goods

  • 1 (14 ounce can Coconut milk, light
  • 2 tsp Thai curry paste, red
  • 1 (6 ounce can Tomato paste

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 2 tsp Curry powder, yellow
  • 2 tbsp Garam masala spice
  • 1/4 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Bread & Baked Goods

  • 1 Naan, Gluten-free or regular

Found on nutritionistinthekitch.com

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite size chunks
• ½ onion, finely diced
• 1 large zucchini, diced
• 1 large carrot, sliced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 3 cloves garlic, minced or grated
• 1 tablespoon freshly grated ginger, ginger paste or 1 teaspoon ground ginger
• 2 teaspoons yellow curry powder
• 2 teaspoons Red Thai Curry paste
• 2 tablespoons garam masala spice
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can light coconut milk
• ½ cup raw cashews
• Gluten-free or regular naan, pita, or cooked brown rice for serving

Directions

• In a blender add the olive oil, ginger, spices, curry paste, salt, tomato paste, coconut milk, and cashews, and blend until smooth. This may take a couple minutes if you dont have a high speed blender.
• Add the chicken and onion to the crockpot.
• Pour the sauce over the chicken and onion.
• Cook on high for 4 hours or on low for 6 hours. Stirring once or twice during the cooking process.
• When ready to serve taste and season with salt and pepper if desired. Serve over rice or with a piece of whole grain naan or pita.

Nutrition