How about an easy crock pot recipe for a Monday meal? This one actually requires zero thinking! It’s so easy but the flavors that develop are layered and rich. It’s a clean & healthy version of the classic Murgh Makhani or Chicken Tikki Masala. I served this over brown rice and I also garnished it with just a dollop of unsweetened coconut milk yogurt for extra creaminess. (You can also use almond milk yogurt). As a side, I served sautéed baby portobello mushroom which were cooked on the stovetop in a little truffle oil & salt/pepper. Only 340 calories for one serving (two large chicken thighs with plenty of sauce). My meal (the chicken, rice, & mushrooms) was a total of 545 calories. Yummy & easy!!!
𝐒𝐥𝐨𝐰 𝐂𝐨𝐨𝐤𝐞𝐝 𝐁𝐮𝐭𝐭𝐞𝐫 𝐂𝐡𝐢𝐜𝐤𝐞𝐧- • 1 pound chicken thighs (or breasts) • 1 Tbsp coconut oil • 1 medium onion, chopped • 1 small can tomato paste • 1 can (15 Oz) diced tomatoes • 1 can (15 Oz) coconut milk • 4 cloves minced garlic • 1 tsp cumin • 1/4 tsp coriander • 1/2 tsp cardamom • 1/2 tsp cayenne pepper • 1/2 tsp curry powder (optional) • salt & pepper to taste _________ 1. Combine all ingredients into slow cooker. 2. Cook for 3-4 hours at high or 6-8 hours at low. 3. Serve over your choice of clean carb. You can shred the chicken (in the pot or on your plate) or eat as is. Garnish with a little almond or coconut milk yogurt.