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Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for a delicious pizza that uses naan, Indian spiced chicken made in your slow cooker, and cool and tangy slaw!

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 (1) 2 Reviews
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  • Prep Time 35 min
  • Total Time 6 hr 35 min
  • Servings 8

Ingredients

Pizzas

2
tablespoons butter
2
tablespoons vegetable oil
1
medium onion, chopped
2
tablespoons grated gingerroot
2
tablespoons finely chopped garlic
1
teaspoon ground cardamom
2
teaspoons garam masala
1
teaspoon chili powder
1/2
teaspoon ground coriander
2
dried bay leaves
1
can (6 oz) tomato paste
1
can (14 oz) light coconut milk
2
lb boneless skinless chicken breasts, cut into bite-size pieces
1
container (6 oz) Greek plain yogurt
1/4
teaspoon salt
8
to 10 naan breads
Shredded mozzarella cheese

Slaw

1
bag (16 oz) coleslaw mix (8 cups)
1 1/2
cups roasted peanuts
3/4
cup chopped fresh cilantro
1/3
cup lime juice
3
tablespoons olive oil
1/4
teaspoon coarse sea salt

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LOCATION

Directions

  • 1 Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
  • 2 Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
  • 3 Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
  • 4 Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
  • 5 To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
  • 6 Broil until cheese is melted.
  • 7 Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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