This sauce has a delicate, full-bodied spice flavor that makes slow cooking the perfect preparation method. The chicken nuggets with the creamy sauce are especially suited to serve with simply prepared cauliflower rice.
SLOW COOKER SIZE: MEDIUM
3 tablespoon olive oil
2½ pounds boneless, skinless chicken thighs, cut into 1½-inch cubes
½ cup plain full-fat yogurt
1 medium onion, diced
4 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons garam masala
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 (14.5-ounce) can petite diced tomatoes, drained
¾ cup heavy whipping cream
Minced fresh cilantro
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Place the chicken and the yogurt in the slow cooker and stir well. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, 3 to 5 minutes. Add the garlic, ginger, and spices. Cook for 1 minute. Pour into the slow cooker. Add the tomatoes and stir well. Cover and cook on Low for 4 to 6 hours.
3.Stir in the cream. Cover and cook on High for 10 minutes. Sprinkle with the cilantro just before serving. Serve warm.
PER SERVING: 409 CALORIES ★ FAT 26 G (57%) ★ NET CARBS 6 G (6%) ★ PROTEIN 38 G (37%)
