Chicken Tikka Masala

Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
4 pounds boneless skinless chicken breasts or thighs, cut in 1 inch cubes
Spice mix:
2 ½ T garam masala
1 ½ T turmeric
2 ½ t ground ginger
2 ½ t salt
2 t pepper
1 ½ t ground coriander
½ t cumin
1/8 t cayenne pepper

24 ounce jar of strained tomatoes
1 onion, minced
4 cloves of garlic, minced
2 T ghee

How to make Cashew Cream:
½ C raw cashews (Place in a bowl and cover with water. Soak while your chicken is in the slow cooker)
½ C water

Directions:
Blend spice mix and coat chicken.
In slow cooker, add strained tomatoes, onion, garlic, ghee and chicken. Give it a quick stir.
Cook on low for 6-8 hours

Drain water from cashews after they have soaked for 6-8 hours. Place cashews in blender. Add ½ C water and blend until smooth and creamy consistency. With a ladle, remove as much liquid from the slow cooker and add to the blender with the cashew cream and blend.

Add coconut cream mixture back to the slow cooker along with the lime juice, cilantro and scallions. Stir to combine

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Low Carb

 

Published by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s