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Prep 35min
Total6hr35min
Servings8
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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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Steps
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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If you cannot find garam masala in your grocery store, you can easily make it at home. Just mix the following spices together: 1 tablespoon ground cumin, 1 1/2 teaspoons ground cardamom, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves.
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Nutrition Facts are not available for this recipe
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