Delicious Living - November 2016

Indian (No) Butter Slow-Cooker Chicken

Makes 6 servings: Gluten free, Dairy free, Paleo

One of India’s well-known and most-beloved chicken dishes gets a paleo-friendly makeover, using coconut milk and coconut cream for richness in lieu of butter and cream. It’s full of complex favors and warming spices like ginger, garam masala and curry.

2 tablespoons coconut oil

1 medium yellow onion, diced

4 garlic cloves, minced

2½ tablespoons minced ginger

2½ pounds boneless, skinless organic free-range chicken breast, cut into 2-inch pieces ½ teaspoon sea salt ¼ teaspoon black pepper

4 tablespoons garam masala

2 tablespoons ground turmeric

2 teaspoons ground cumin

4 teaspoons curry powder or red curry paste

1 teaspoon chili powder

1 (15-ounce) can coconut milk

1 cup coconut cream ½ cup chicken broth

1 (6-ounce) can organic tomato paste

1 ( 14.5-ounce) can diced tomatoes Juice of 1 lemon

6 cups caulifower rice (see page 51) ¼ cup fresh cilantro leaves

1 teaspoon whole cumin seeds, toasted

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 caulifower rice, and garnish with cilantro and cumin seeds.

Per serving (1½ cups chicken and 1 cup caulifo wer rice):

675 cal, 42g fat (8g mono, 4g poly, 29g sat), 120mg chol,

530mg sodium, 25g carb (7g fber, 7g sugars), 46g protein winner, winner

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