CROCK POT INDIAN BUTTER CHICKEN

[nverland]

CROCK POT INDIAN BUTTER CHICKEN
PREP TIME 10 mins COOK TIME 3 hours TOTAL TIME 3 hours 10 mins Serves: 4-6 servings

INGREDIENTS
2½- 3 lbs. boneless skinless chicken, cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)
1 onion diced
3 cloves garlic, chopped
2 tsp curry
2 tsp garam masala (found in most grocery store's spice section)
½ tsp cayenne powder
½ tsp ground ginger (or 1"inch knob fresh ginger, minced)
1 14 oz. can light coconut milk
1 6 oz. can tomato paste
½ cup low-fat plain yogurt (optional)
1 head cauliflower, cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
Cilantro, chopped (for garnish) (optional)
Lime (optional)

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