This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmati rice.
- Prep time 20 minutes
- Total time 6 hours
- Portion size 8 servings
- 2 onions diced
- 3 cloves garlic minced
- 3 tablespoons butter
- 2 tablespoons grated fresh ginger
- 2 tablespoons packed brown sugar
- 2 teaspoons chili powder
- 3/4 teaspoons ground coriander
- 3/4 teaspoons ground turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can diced tomatoes
- 1 cup sodium-reduced chicken broth
- 1/4 cup almond butter or cashew butter
- 3 lbs boneless skinless chicken thighs quartered
- 1 cup sour cream
- 2 tablespoons chopped fresh cilantro
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In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.
Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 hours or for up to 8 hours.
With immersion blender, purée sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.
Stir in sour cream. Serve sprinkled with cilantro.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 580 mg
- Sugars 8 g
- Protein 36 g
- Calories 398.0
- Total fat 22 g
- Potassium 766 mg
- Cholesterol 164 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
- Iron 26.0
- Folate 13.0
- Calcium 11.0
- Vitamin A 13.0
- Vitamin C 32.0