- 1
- 395 mins
Ingredients
- Slaw:
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 tablespoons grated gingerroot
- 2 tablespoons finely chopped garlic
- 1 teaspoon ground cardamom
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 2 dried bay leaves
- 1 can (6 oz) tomato paste
- 1 can (14 oz) light coconut milk
- 2 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 container (6 oz) Greek plain yogurt
- 1/4 teaspoon salt
- 8 to 10 naan breads
- Shredded mozzarella cheese
- 1 bag (16 oz) coleslaw mix (8 cups)
- 1 1/2 cups roasted peanuts
- 3/4 cup chopped fresh cilantro
- 1/3 cup lime juice
- 3 tablespoons olive oil
- 1/4 teaspoon coarse sea salt
Preparation
Step 1
1
Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
2
Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
3
Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
4
Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
5
To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
6
Broil until cheese is melted.
7
Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.