Butter Chicken


2 pounds chicken breast

2 large carrots

2 large zucchini

1 medium-sized onion

1 cup cashews (raw)

2 red bell peppers

6 garlic cloves

1 tablespoon ground ginger (or 2 tablespoons fresh grated ginger)

2 tablespoons olive oil

1 can tomato paste

2 tablespoons yellow curry powder

1 tablespoon turmeric

1 can light coconut milk

2 tablespoons Red Thai Curry paste

1 tablespoon cayenne pepper

4 tablespoons masala spice

½ teaspoon salt


Blend coconut milk, tomato paste, curry paste, cashews, olive oil, ginger, salt and other spices until creamy. Cut the chicken breast into bite-sized chunks and dice the onion. Put chicken chunks and diced onions in the bottom of the slow cooker.  Pour the mixture of sauces and spices on top. Cover and cook on low for about 6 hours, stirring occasionally.   Serve over brown rice.

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