Slow Cooker Dairy Free Butter Chicken
This slow cooker dairy free butter chicken is a cozy, comforting dish full of bold flavor. The creamy coconut-based sauce and tender chicken make it a great low-effort dinner option. Serve it with cauliflower rice or your favorite grain.
Servings: 6
Equipment
- Skillet Large
- Food Processor or Blender
Ingredients
- 4 chicken breasts boneless and skinless
- 1 lemon juiced
- 1 Bunch cilantro leaves for garnish
- 1 Head cauliflower or a bag of steamable frozen cauliflower rice
For the Butter Chicken Sauce
- 1 Tablespoon coconut oil
- 1 Tablespoon ginger root
- 4 cloves garlic
- 2 shallots
- ½ Teaspoon red pepper flakes
- 3 Teaspoons garam masala
- ¼ Teaspoon ground black pepper
- 1 Tablespoon red curry paste
- 1 Can roasted tomatoes 14-Ounce
- 4 Tablespoons tomato paste
- 1 Can coconut milk
Instructions
Marinate the Chicken
- Cut chicken into cubes and place into a large mixing bowl. Juice the lemon into the bowl. In a small ramekin, mix red pepper flakes, salt, and pepper.
- Add to the bowl and toss chicken to coat. Let marinate for 15 minutes.
Make the Butter Chicken Sauce
- Heat a skillet over medium heat. Add coconut oil to the skillet and melt. Once melted, add chopped ginger root, crushed garlic, and minced shallot.
- Sauté for 3 minutes and remove from heat.
- Puree ginger, garlic and shallot mixture in a food processor.
- Add garam masala, black pepper, sea salt, red curry paste, roasted diced tomatoes (undrained), and tomato paste. Blend until smooth.
Slow Cook the Butter Chicken
- Add chicken to the slow cooker. Pour sauce on top and stir to coat. Cover, and cook on high for 4 hours, or on low for 6 hours.
- After the chicken has finished cooking, stir in the coconut milk. Cover and let simmer on low for 15 minutes.
Make the Cauliflower Rice
- Prepare cauliflower rice according to the package. I use the frozen steamable bags for this step to save time, but feel free to make your own. To do this, simply grate a head of cauliflower and add to a skillet with 1 tablespoon of coconut oil. Sauté for 5 minutes.
Serve and Enjoy
- Serve butter chicken over cauliflower rice with naan bread. Garnish with fresh cilantro and enjoy
Notes
Marinate for flavor: Even 15 minutes helps the chicken absorb flavor.
Blend the sauce well: A smooth sauce coats the chicken best.
Don’t skip the coconut milk: It adds creaminess without dairy.
Use frozen cauliflower rice: Saves time and still tastes great.
Blend the sauce well: A smooth sauce coats the chicken best.
Don’t skip the coconut milk: It adds creaminess without dairy.
Use frozen cauliflower rice: Saves time and still tastes great.
Nutrition
Calories: 396kcal | Carbohydrates: 17g | Protein: 37g | Fat: 21g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 405mg | Potassium: 1173mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 64mg | Calcium: 83mg | Iron: 4mg
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