Recipes
Spinach Butter Chicken
From Crocktober.ca
DATE: Thursday, October 1st, 2009
Ingredients
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 can (28 oz/796 mL) diced tomatoes with juice
- 1 can (5.5 fl oz/156 mL) tomato paste
- 2 tbsp (25 mL) butter, melted
- 2 tsp (10 mL) each: ground ginger, curry powder
- 1 tsp (5 mL) each: ground cumin, cinnamon, coriander
- ¼ tsp (1 mL) ground cardamom
- 1 lb (454 g) skinless chicken thighs (with or without bone) about 6-8 pieces
- 4 cups (1 L) fresh spinach
- 1 tbsp (15 mL) lime juice
- 1 cup (250mL) 3% plain yogurt
- Toasted cashews, cilantro, to garnish
Preparation
- Place onion, garlic, tomatoes, tomato paste, butter, ginger, curry powder, cumin, cinnamon, coriander, cardamom and chicken into Crock-Pot® slow cooker; stir.
- Cook on HIGH 4-6 hours or on LOW 8-10 hours.
- Chicken will shred when finished.
- Mix in spinach, lime juice and yogurt, garnish with cashews and cilantro.
