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!