•1 ½-2 lbs of chicken breast, cut into small bite sized chunks
•1 medium size onion, chopped
•3 cups of spinach, chopped
•2 cups of mushrooms, chopped
•1 Tbsp of fresh ginger, grated
•1 tablespoon lemon juice
• 3-4 garlic cloves, minced
•1 15 oz can of diced or crushed tomatoes
•1-2 Tbsp tomato paste
•1 15 oz can of full fat coconut milk
•2 Tbsp cumin
•2 Tbsp garam masala
•1 Tsp tumeric
•1 tsp cardamom
•1 Tbsp chili powder
• 1-2 teaspoon salt
•8 oz of plain, full fat Greek or nut based yogurt
•2 Tbsp Arrowroot flour
•Chopped fresh cilantro, for garnish
•Brown Basmati rice, cooked
•Add chicken, onions, mushrooms, spices, tomatoes/paste, lemon juice and coconut milk in your slow cooker and mix to combine. Cook on high for four hours or low for 8 hours.
•While chicken is cooking, prepare rice according to instructions (or see below for short cut tips)
•At approximately one hour before the meal is ready add the spinach and combine.
•About twenty minutes before you want to eat (or once the timer is almost up) combine the yogurt with the arrowroot in a separate bowl and let it sit for a few minutes. Add a few tablespoons of the hot tomato sauce to the yogurt,. Then, pour the entire thing back into the slow cooker and stir to combine. This process will prevent curdling.
•Taste and add salt or any additional seasoning based on your taste preferences.
•Serve over brown or cauliflower rice and top with fresh cilantro.
•Here are my quick/weeknight meal tips:
–Skip the lemon juice and tomato paste
–Use ginger in a tube/jar
–Use 2 tsp of garlic powder in stead of fresh
–Purchase Seeds of Change Rice packets (90 seconds in microwave)
–Buy sliced mushrooms
–Use scissors to cut up chicken breast (and eliminate need to clean cutting board with raw meat).
•Not a meat eater? Beef up the veggies and/or add tofu
•Recipe will serve 6+ so great for leftovers. Can use less chicken if desired.