My favourite Indian food made simple in the crockpot. This version is low in fat too!
1 1/2 lbs boneless skinless chicken breasts or thighs
2 tbsp butter
1 medium onion, chopped
2 cloves garlic, crushed
1 tsp ginger
1 1/2 tsp chili powder
3/4 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cumin
2 tsp tandoori paste
1 14 oz can diced tomatoes, drained
1 19 oz can crushed tomatoes
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup light sour cream
1 tbsp nut butter (cashew/almond/peanut)
1/2 cup chicken broth (optional)
In a crockpot, combine all ingredients up to and including ground pepper. Cook on low for 6-8 hours. Scoop out the chicken and shred it with two forks. Return to pot. Stir in sour cream and nut butter. If it needs more liquid, add a little chicken broth until desired consistency is reached. Serve over hot basmati rice.
I just threw in some frozen chicken breasts and they cooked perfectly. I like shredding the meat, mostly because it’s easier for the kids to eat that way, so you can skip that step if you want. I served this with a batch of chapati bread and it went really nicely with this dish (I should mention that it’s actually pita bread in the photos, which were taken on a later date). We all gobbled it up, but as usual Cole wasn’t interested. I don’t know why he’s become so anti-dinner lately, but I sure hope it’s a phase that ends soon!
-Recipe adapted from Food Network- Eat, Shrink and Be Merry