Slow Cooker Indian Style "Butter" Chicken & Cauliflower (A Lean & Green Low Fat & Low Carb Version)

This is an aromatic dish with a delicious
blend of mild, but flavorful spices.

Ingredients:

1 1/4 cups canned diced petite tomatoes

3/4 cup chicken or vegetable broth

2 teaspoons coconut oil

1 cup chopped leeks

1 tablespoon fresh minced ginger

3 cloves minced garlic

1 teaspoon curry powder

2 1/2 teaspoons garam masala**

1 teaspoon chili powder

3/8 teaspoon pink Himalayan or sea salt

2 pounds boneless, skinless chicken breasts

4 cups cauliflower florets (about 1 small head or 1/2 a large head of cauliflower)

2 teaspoons coconut oil

4 ounces reduced fat cream cheese, cut into cubes***

1/2 cup plain fat free Greek yogurt***

Method:

Puree the tomatoes in a blender, or food processor. Measure 1 1/4 cups and stir in the broth. Set aside. 

Heat the coconut oil in a non-stick skillet over medium high heat. Add the leeks and sauté for 5 minutes, until they begin to soften. Add the ginger and garlic and continue to sauté for 30 seconds. Carefully stir in the pureed tomatoes and the spices. Simmer for a couple of minutes. Spoon 1/3 of the tomato mixture to the bottom of a slow cooker or instant pot.

Lay the chicken breasts in the pot. Add the cauliflower and top with the remaining tomato mixture. Gently stir to coat the cauliflower florets, while not disturbing the chicken underneath. Divide the 2 teaspoons of coconut oil into 4 (1/2 teaspoon) portions and dot on top of everything in the pot.

Cover and cook on slow cooker mode on high for 2 hours or on low for 4 to 6 hours. ~ Just until the chicken is fully cooked. (Test for doneness, halfway throughout the cooking process, to make certain not to overcook and cause the chicken to become dry.) Once the chicken is cooked through, remove to a rimmed plate and allow to rest for a few minutes.

Stir the cauliflower and test to see if the florets are tender. (If the cauliflower is not fully cooked, set heat to high and cook for 30 to 60 minutes, or until the florets are tender.) 

When the chicken is cool enough to handle, cut into bite sized chunks. Return to the slow cooker pot. Add the cream cheese and stir until melted and blended in. Turn off the heat and cool for just a few minutes. Stir in the yogurt. (If the chicken is too hot when the yogurt is added, the yogurt will curdle.) Makes about 7 1/2 cups. Ladle about 1 1/2 cups into individual bowls. Makes 5 servings.

**You may purchase a garam masala spice mixture at the grocery store, but it is very simple to make your own mixture at home. Here is a link to a recipe published on this blog:  https://carriekitchencreations.blogspot.com/2022/02/quick-simple-homemade-garam-masala.html

***If you are not following a reduced fat meal plan, full fat cream cheese and yogurt may be used.

Each serving equals: 1 lean, 3 green, 3 condiments & 4/5 healthy fat

Nutritional info per serving, approximately: 461 calories ~ 16.76 grams fat ~ 13.6 grams carbs ~ 9.79 grams net carbs ~ 63.4 grams protein

Notes: 

My favorite Indian dish is Butter Chicken, so I am happy to be able to make it at home! 

If you are serving this stew to family who are not following a low carb meal plan, it can be served over rice.

If you are following an Optavia plan, a smashed potato fueling can be served with this dish, but this chicken is satisfying by itself.

1 1/2 cups of Butter Chicken with
1 Optavia smashed potato fueling.
(I mixed 1/4 cup hot water with the
potato powder and then cooked
into two crisp waffles.)