Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4 medium)
- 1 tablespoon coconut oil
- 1 small yellow onion, diced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced
- 1½ tablespoons curry powder
- 1 tablespoon garam masala
- 1½ teaspoons chili powder
- ¾ teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 small cauliflower or ½ large head, cut into florets (about 4½ cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter, cut into small pieces (or coconut oil for dairy-free)
- ½ cup half-and-half or full-fat coconut milk (do not use light coconut milk)
- ½ cup plain nonfat Greek yogurt (or dairy-free yogurt for dairy-free)
- For Serving (Optional):
- Cooked brown rice or quinoa
- Homemade naan
- Chopped fresh cilantro
Instructions
- In a nonstick skillet, heat coconut oil over medium-high heat. Add diced onion and sauté for 5 minutes until soft.
- Add ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Stir and cook for 30 seconds until fragrant.
- Transfer the mixture to a 6-quart slow cooker. Add chicken breasts and cauliflower. Pour in tomato sauce and stir gently to coat the florets.
- Scatter butter pieces over the top. Cover and cook on HIGH for 1½ to 2½ hours or LOW for 4 to 6 hours, until chicken reaches 165°F internally.
- Remove cooked chicken, let it cool slightly, then chop into bite-sized pieces.
- If needed, stir the cauliflower and cook on HIGH for 30 minutes to 1 hour more, until tender.
- Return chopped chicken to the slow cooker. Stir in half-and-half (or coconut milk). Let cool slightly, then stir in Greek yogurt.
- Serve warm over rice, quinoa, or with naan. Garnish with fresh cilantro.
Notes
- Use full-fat coconut milk for a richer, creamier sauce if making dairy-free.
- Adjust chili powder to your preferred spice level.
- Leftovers store well in the refrigerator for 3–4 days and can be reheated gently.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg
