Slow Cooker Butter Chicken

3 tbsp Crisco Pure Vegetable Oil
1 medium (2-1/2" dia) Onions, raw
3 clove Garlic
9 tsp Ginger Root
1.5 tsp garam masala (by SHIRHPP)
1.5 tbsp Curry powder
0.75 cup Tomato Paste
0.75 tsp Morton Coarse Kosher Salt (by MADMEX)
32 oz Tyson boneless, skinless chicken breast
1 tsp Lime Zest (by CAMBRIA94)
1 tbsp Lime Juice, juice of 1 lime
1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
2 tsp Better than Bullion (Chicken) (by MANGYCOYOTE)

Extending recipe to 6 servings drop calories to 366

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

Serving Size: 1

Number of Servings: 4

Recipe submitted by SparkPeople user JRAIONA3.