Slow Cooker Butter Chicken (Whole30 approved)
1 lb boneless, skinless chicken breast or chicken thighs
1 medium onion, diced
2 tsp coconut oil
4 cloves garlic, minced
1 tsp fresh ginger, minced
1 tsp coriander
1 tsp cumin
1 tsp cardamom
½ tsp salt
¼-1/2 tsp cayenne pepper
1 (14oz) can coconut milk (full fat)
1 (6oz) can tomato paste
juice of 1 lime
¼c Cilantro, or to taste
In a medium saute pan, heat coconut oil over medium heat. Add onion and sauté until translucent and tender. Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.
Add chicken to the slow cooker. Pour sauce over everything.
Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with mashed potatoes-carrots-onion. I seasoned it with garlic and cardamom, ghee, and salt & pepper.
Curried Cauliflower Soup with Bay Scallops
- 12 ounces frozen bay scallops ,cleaned
- 1 head cauliflower
- 1/2 onion, peeled and sliced
- 2 cloves fresh garlic, peeled and crushed
- 3 cups vegetable broth
- 2 tsp yellow curry paste
- 1 dash salt, to taste
- 1 dash ground black pepper, to taste
- 1/4 cup + 2 tbsp olive oil
Rinse and clean scallops, Set aside in the refrigerator.
Cut cauliflower into florets. Peel and slice onion. Peel and crush garlic.
In a saucepan on medium heat, pour olive oil into the pan. When hot, add cauliflower, onion, garlic and curry paste. Cook for 10 minutes until onions are soft. Add vegetable broth. Bring to a boil, then reduce to a simmer. Simmer for 20 to 30 minutes until cauliflower is soft.
Remove from heat. Allow to cool for 5 minutes and blend with and immersion blender while in the saucepan (be careful, liquid is very hot).
Season to taste if necessary. To serve, add scallops to soup and heat for 2 to 3 minutes to heat through the scallops. Serve equal portions in four bowls.