This recipe can easily simmer away for eight hours before you add the chicken. It yields a
large quantity of sauce, which freezes well—you can use half to feed a smaller group and
freeze the rest for later. Serve over hot steamed basmati rice or with warmed naan.

HANDS-ON TIME
15 minutes
TOTAL TIME
5¾ hours
MAKES
8 servings

INGREDIENTS

• 1 can (796 mL) diced tomatoes
• 2 onions, diced
• 3 cloves garlic, minced
• 3 tbsp butter
• 2 tbsp grated fresh ginger
• 2 tbsp packed brown sugar
• 2 tsp chili powder
• ¾ tsp each ground coriander and turmeric
• ½ tsp each cinnamon and ground cumin
• ½ tsp each salt and pepper
• 1 cup sodium-reduced chicken broth
• ¼ cup almond butter or cashew butter
• 1.35 kg boneless skinless chicken thighs, quartered
• 1 cup sour cream
• 2 tbsp chopped fresh cilantro

PREPARATION

1. In slow cooker, combine tomatoes, onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt and pepper.
2. Whisk broth with almond butter until smooth; pour into slow cooker.
3. Cover and cook on low for 5 to 8 hours.
4. Turn off heat; using immersion blender, purée mixture until smooth.
5. Add chicken; cover and cook on high until juices run clear when chicken is pierced, 30 to 40 minutes.
6. Stir in sour cream.
7. Sprinkle with cilantro.

NUTRITIONAL INFORMATION, PER SERVING: about 398 cal, 36 g pro, 22 g total fat (8 g
sat. fat), 14 g carb, 2 g fibre, 164 mg chol, 580 mg sodium, 766 mg potassium.
% RDI: 11% calcium, 26% iron, 13% vit A, 32% vit C, 13% folate.