Get your printable recipe card (plus loads of tips) here: https://sweetpeasandsaffron.com/slow-cooker-butter-chicken/
SERVES 8
INGREDIENTS
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2 lbs boneless skinless chicken thighs (cut into large cubes)
14.5 oz tomato sauce (1 can; NOT ketchup!)
13.5 oz coconut milk (full fat; 400 mL)
1 teaspoon garam masala
1 teaspoon tandoori masala
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
BEFORE SERVING
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3 tablespoons almond flour
1 teaspoon lemon juice
1/4 teaspoon salt (or adjust to taste)
INSTRUCTIONS
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Combine all ingredients in a 6 quart slow cooker.
Cook on low for 5 hours or high for 3 hours.
Just before serving, stir in the almond flour, lemon juice, and adjust salt to taste.
Freezer Crockpot Meals
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Combine all ingredients in a gallon-sized freezer bag, 1.5 L reusable silicone freezer bag, or storage container.
Squeeze out as much air as possible and freeze for up to 3 months.
Thaw completely before cooking as directed above.
Freezer Lunch Portions
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Portion out the butter chicken with rice (or quinoa) and steamed vegetables into freezer-safe meal prep containers.
Cool completely, then freeze for up to 3 months.
Thaw completely before reheating in the microwave until steaming hot.