SLOW COOKER BUTTER CHICKEN

INGREDIENTS:

• 1 cup basmati rice
• 1/2 cup chicken stock
• 1 jar MNMLST Tomato Soup
• 2 teaspoons yellow curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
• 1/2 sweet onion, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 can organic coconut milk (14 ounce)
• 3 tablespoons freshly squeezed lime juice
• 1 1/2 teaspoons coconut palm sugar

INSTRUCTIONS:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
3. Place chicken, onion, garlic and ginger into a 4-quart slow cooker. Stir in chicken stock mixture or 20 minutes for high pressure pressure cooker. 
4. Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
5. Serve immediately with rice. Garnish with cilantro and lime wedges.