3 lb (1.4 kg) boneless skinless chicken thighs, quartered
1 cup (250 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro
Instructions
In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.
Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 hours or for up to 8 hours.
With immersion blender, puree sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 50 to 60 minutes.
Stir in sour cream. Serve sprinkled with cilantro.
Notes
Recipe source: canadianliving.com
Almond or cashew butter may be purchased in a jar (like peanut butter) at the natural or organic section of most grocery stores. Here in Canada, I bought mine at the natural food section of Save-on Foods.
Recipe by Salu Salo Recipes at https://salu-salo.com/slow-cooker-butter-chicken/