Before we had kids Andrew and I were supposed to spend 2 weeks backpacking through India. I had done so much preparation for this trip including painstakingly filling out probably 100 pages worth of Visa applications for us. Andrew’s idea of preparation was taking me to our local Indian restaurant to get a taste of the cuisine.
Andrew’s introducing me to Indian food opened my palate to a world of food I would come to absolutely love!
Unfortunately our trip got cancelled last minute, something I have yet to let Andrew live down many years later. Although it was a blessing in disguise because we ended up finding out I was pregnant with the twins right before we would have set off on this trip and I was miserable sick at the beginning of that pregnancy so it would have been a horrible trip for me. God cancelled my dream India trip and instead ended our fertility struggles with twins! We plan, God laughs. His plan is always always better!
This recipe is a classic butter chicken full of spice and flavor. Your entire house will smell wonderful while it’s cooking. It’s also SO EASY! I have 4 kids 4yo and under and am 8 months pregnant with #5, I promise if I think the recipe is easy right now, anyone can handle it with little effort!
Ingredients:
-4 large boneless skinless chicken breasts (I buy these frozen and usually put them straight into the slow cooker frozen, you just need to add about an hour extra to the cook time if you start with frozen chicken)
-1 small yellow onion
-1 Tablespoon coconut oil (If you don’t have coconut oil you can use Crisco shortening)
-4 cloves minced garlic
-1.5 Tablespoons curry powder
-1 Tablespoon garam masala
-1.5 teaspoons chili powder
-1 Tablespoon ginger
-3/4 teaspoon salt
-6oz tomato paste (this is about half of a small can, I just guess)
-4 cups raw cauliflower florets
-14oz (1 can) tomato sauce
-2 Tablespoons butter
-1/2 cup coconut milk (full fat)
-1/2 cup plain Greek yogurt
Directions:
-Dice the onion and mince the garlic then set aside.
-In a medium skillet heat the oil until hot then add the diced onion and cook until soft, about 5 minutes.
-Add in the garlic, ginger, curry powder, garam masala, chili powder, salt and tomato paste. Mix together and cook for about a minute.
-Place the onion mixture in the bottom of your slow cooker. I like to spread it out over the entire bottom. Place your chicken breasts on top then the cauliflower florets, then cover with the tomato sauce.
-Cut the butter into small cubes and place them over the top.
-Cover and cook on HIGH for about 2 hours or LOW for 4.
-When the chicken is done take the chicken pieces out and move them to a cutting board. Mix the slow cooker contents, recover, and let the cauliflower continue cooking.
– Cut the chicken into bite size pieces. Return the chicken pieces to the slow cooker and pour in the coconut milk.
-Turn the slow cooker off and give everything a good stir. Last stir in the Greek yogurt.
This is best served with Naan bread (also super easy to make) and rice. You can use any kind of rice, but I would recommend an aromatic like Jasmine or Basmati.
Raising Rowletts 