1½ -2 lb boneless skinless chicken breasts
1 onion, sliced
6 garlic cloves, chopped
4 T butter, light butter, or light butter spread (I used Land O’Lakes Light Butter)
2 T curry powder
½ t cayenne pepper
2 t garam masala
½ t ground ginger
1 (6 oz) can tomato paste
2 T lemon juice
1 (14 oz) can light coconut milk
1 c plain nonfat Greek yogurt
Place the chicken, onion, garlic, and dry spices in the slow cooker.
Add the butter, tomato paste, lemon juice and coconut milk.
Cover and cook on low for 8 hours, or high for 4.
Remove the chicken from the slow cooker and shred with a fork. Return the chicken to the slow cooker.
Stir in yogurt about 15 minutes before serving.
Salt to taste.
Serve with brown rice, basmati rice, or jasmine rice. I also served it with steamed broccoli.
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