Slow Cooker Butter Chicken over Cauli-Rice

Before I talk about this recipe, I have to mention this podcast that came out last week. This podcast nailed every point I could ever imagine in regards to how I view eating and nutrition and the journey towards living a healthy lifestyle. If you have an hour on your commute, while you are working, while you are working out, or just any time to spare at all, this podcast is SO worth the listen! Also, The podcast revealed a pretty cool hack for making cauliflower rice, which my sous chef used for this recipe below and it definitely helps save some time in the kitchen! Anyways, about this slow cooker recipe, I've had it saved for quite some time, but was turned off by the ingredient Garam Masala because I had no idea what it was and assumed I would never be able to find it. Well, after giving it a google search and realizing it's a spice, I decided to try and find it at the grocery store and what do you know, I found it. I am so glad I finally gave this recipe a try because it was amazing! I love any type of curry dish and this one was no exception.

Slow Cooker Butter Chicken
Ingredients:

• 1 Tbsp Organic Coconut Oil
• 3 - 4 whole Garlic, crushed
• 1 whole Onion, diced
• 1 3/4 cup Coconut Milk
• 3/4 cup Tomato Paste
• 2 Tbsp Arrowroot Flour
• 2 tsp Garam Masala
• 1 tsp Curry Powder
• 1/2 tsp ground Ginger
• 1/2 tsp Chili Powder, Add more if you like it hotter
• 1 pinch Sea Salt
• 1 pinch Black Pepper
• 2 1/5 lb Skinless Chicken Breast

Directions:

1. Heat coconut oil in a large saucepan on medium high heat
2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have become translucent.
3. Add coconut milk, tomato paste, arrowroot flour, garam masala, curry powder, ginger powder, and chili powder, stirring until well combined and the sauce has started to thicken. Season with salt and pepper.
4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
5. Cover and cook on low heat for 5 hours. Cover and cook on low heat for 5 hours.
6. Serve with coriander and your favorite side.

Original recipe found here