Slow Cooker Indian Butter Chicken – Dairy Free and Freezer Meal Option

Slow Cooker Indian Butter Chicken – Dairy Free and Freezer Meal Option

A lightened-up version of an Indian food classic, you’ll love this slow cooker dairy-free butter chicken recipe made with coconut oil and coconut milk.  (courtesy of “Eating Bird Food”)

Ingredients:

  • 2 Tablespoons Coconut Oil
  • 1 yellow onion, chopped
  • 3 Tablespoons minced garlic
  • 1 tsp. minced ginger
  • 2 teaspoons ground turmeric
  • 1 Tablespoon garam masala
  • 1 Tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon of sea salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon cayenne (optional)
  • 1/2 teaspoon ground cinnamon
  • 2 lb boneless, skinless chicken breast (chopped into chunks)
  • 15 oz can full-fat coconut milk
  • 15 oz can tomato sauce
  • 1 cinnamon stick
  • 2 Tablespoons lemon juice
  • 2 cups thawed frozen green beans (optional)
  • 1/4 cup chopped cilantro

Directions:

  1. Add oil to a large skillet or saucepan and cook onion and garlic until soft and fragrant, about 5 minutes. Add fresh ginger, turmeric, garam masala, cumin, chili powder, salt, pepper, cinnamon and cayenne and toss to combine. Cook for another 1-2 minutes. (This step can be done in the base of your slow cooker if it allows.)
  2. Transfer onion and garlic mixture into your slow cooker. Add chicken, coconut milk, tomato sauce, lemon juice and cinnamon stick to the slow cooker as well. Cover and cook on high for 3 hours or low for 6 hours. Add green beans when there’s about 1 hour left in the cooking process.
  3. Serve over cauliflower rice (or regular rice) with fresh cilantro and a wedge of lemon for squeezing.
Directions for Freezing:
  1. Label a Freezer safe Gallon Zip Lock bag with the name of your meal and cooking time and a note to add 2 cups of green beans (frozen or thawed) and cilantro to the end of your cooking time.
  2. Add all the ingredients to the bag except the green beans and cilantro.
  3. Let all the air out of the bag and seal, tossing is gently to get all the ingredients mixed well.
  4. Freeze until ready to use.  Thaw overnight in the refrigerator the night before cooking.

Directions for Slow Cooker Cooking:

  1. Place 2 Tbsp. Olive Oil or melted Coconut oil in the bottom of the slow cooker and swirl to coat.
  2. Add all the ingredients of your freezer bag to the slow cooker
  3. Set the Slow Cooker to low and cook for 6 hours.
  4. Add in 2 cups of frozen, canned or fresh green beans.  Stir to combine.
  5. Serve over cauliflower rice (or regular rice) with fresh cilantro and a wedge of lemon for squeezing.