Butter Chicken - Crock Pot (Slow Cooker)
Calories 300 (29% from fat)
Fat 9.7 gram
Saturated Fat 2.8 gram
Trans Fat 0 gram
Cholesterol 130 mg.
Sodium 222 mg.
Carb. 16 gram
Fiber 2 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 36 gram
Ingredients
2 lbs. chicken thighs, skinless & boneless, cut into bite-sized pieces
buttery cooking spray
2 Tbsp. light butter
(We used Smart Balance Butter & Canola Oil Blend.)
1 large onion (2 cups), diced
3 cloves garlic (3 tsp.), minced
2 tsp. curry powder
1 tsp. Splenda
1/4 tsp. garlic powder
1/4 tsp. ginger, ground
1/4 tsp. cloves, ground
1/4 tsp. nutmeg, ground
1/2 tsp. cinnamon, ground
1/4 tsp. cardamom, ground
2 tsp. coriander, ground
1 1/2 tsp. cumin, ground
1 container (14 oz.) coconut water
(We used Zico Pure Premium Coconut Water.)
1 cup fat free plain yogurt
1 can (6 oz.) tomatoe paste
1. Heat a large non-stick pan over medium high heat. While the pan is heating, cut up the chicken thighs into bite-sized pieces. Then lightly coat the pan with the buttery spray and add the butter.
2. Stir in the chicken, onion and garlic. Keep cooking, stirring occasionally until the onion softens and turns translucent, about 10 minutes.
3. In a separate bowl mix together the next 10 ingredients, curry powder through cumin. Set aside.
4. Pour the coconut water, yogurt and tomato paste into a 4-5 quart slow cooker and mix together. Whisk in the dry spices until everything is combined.
5. Once the chicken and onion are ready, add them to the slow cooker, stir everything together, cover and cook on high for 4-6 hours. If you want to cook on low it takes 6-8 hours. Cook until the chicken is tender and the sauce is at a consistency you like.
Yield: 6 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.
