Slow Cooker Butter Chicken with Rice and Italian Veggies
By DJSTEP
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Ingredients
- 1/2 cup cashews (125 mL)
- 2 teaspoons garam masala (10 mL)
- 2 teaspoons coriander (10 mL)
- 1/2 teaspoon chili powder (2 mL)
- 8 boneless skinless chicken thighs (or 1 1/2 lbs chicken breast)
- 1 teaspoon sesame or peanut oil (5 mL)
- 1/4 cup butter, melted (60 mL)
- Toasted cashew mixture
- 2 teaspoons paprika (10 mL)
- 2 teaspoons prepared garlic (10 mL)
- 2 teaspoons prepared ginger (10 mL)
- Pinch of cinnamon and cardamom powder
- 1 small onion
- 3/4 cup chicken stock (175 mL)
- 1/2 cup tomato paste (125 mL)
- 1/2 cup yogurt (or sour cream) (125 mL)
- 1 cup 1% milk (250 mL)
- 1/4 cup Half and Half cream (10% milk fat) (60 mL)
- 2 tablespoons vinegar (30 mL)
- 1 tablespoon sweet Thai chili sauce (15 mL)
- 1/2 teaspoon salt (2 mL)
- 2 celery stalks
- 1 small red pepper
- 1 English cucumber
- 1 cup washed baby carrots
- 1 tablespoon olive oil (15 mL)
- 1 tablespoon balsamic vinegar (15 mL)
- 1 teaspoon Mrs. Dash Italian Seasoning (15 mL)
- 1 to 1 1/2 cups basmati rice
Details
Servings 5
Preparation
Step 1
Smash cashews with a hammer and add to large nonstick fry pan. Add spice, stir and brown nuts and spices until you see a little smoke. Immediately remove from heat. Transfer to a bowl and set aside. In the same pan, heat oil at med-high and sear chicken on both sides. Place in the bottom of a slow cooker.
Add the following ingredients in this order: melted butter, the toasted cashew mixture, paprika, garlic, ginger and spices. Finely chop onion and add to pan as you cut.
Add chicken stock, tomato paste and yogurt, then stir to combine. Stir in milk and cream.
Add vinegar, chili sauce and salt. Stir then leave center crock in fridge overnight.
Turn slow cooker on to low in the morning.
When Bruce arrives home, prepare rice.
Wash and chop celery, pepper and cucumber. Place veggies in a medium size bowl.
Toss with olive oil, balsamic vinegar and spice. Let stand in fridge.
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