Slow Cooker Dairy-Free Butter Chicken
All the rich, creamy flavors of butter chicken made dairy-free with cashew cream. The slow cooker does all the work for you.
PROTEIN 32g
CALORIES 410
P:E RATIO 7.8
TIME 375m
YIELD 6
P:E 7.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs chicken thighs, cubed 32G PROTEIN
1 can coconut cream DAIRY
1 can tomato sauce FLAVOR
1/2 cup raw cashews, soaked and blended FLAVOR
2 tbsp garam masala FLAVOR
1 tbsp turmeric FLAVOR
1 tbsp ginger, grated FLAVOR
3 cloves garlic, minced FLAVOR
3 cups cooked basmati rice CARB BASE
MEAL PREP LOGISTICS
- Storage: Refrigerate sauce and rice separately for up to 5 days. Freeze sauce for 3 months.
- Batching: Soak cashews for at least 2 hours (or overnight) for the smoothest cream.
- Reheat: Microwave sauce 2-3 minutes. Reheat rice with a splash of water.
EXECUTION STEPS
01
THE MACRO PREP
Blend soaked cashews with 1/4 cup water until smooth and creamy.
02
HIGH HEAT SEAR
Place chicken, coconut cream, tomato sauce, cashew cream, and all spices in the slow cooker.
03
HIGH HEAT SEAR
Stir to combine. Cook on LOW for 6 hours or HIGH for 3 hours.
04
THE ASSEMBLY
Stir well before serving over basmati rice.