This slow cooker Indian Chicken recipe is adapted from
Skinnytaste Fast and Slow. Kheema is traditionally made with lamb or chicken, but I'm sure this recipe would also taste great with pork or beef.
I used coconut oil to make it dairy-free and added the spices to the pan right after the meat. I like it when they toast slightly – it unlocks their flavor. Plus, it was a good time in the recipe to measure and dump, since it takes a little while for the meat to brown.
I also used coconut milk instead of tomatoes in this version since Charlie and I eliminated them during our diet this month. But I made it verbatim from the book once before and it’s fabulous both ways.
Serve with cauliflower rice, mash, brown rice or roasted root veggies!
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 4 hours hours 20 minutes minutes