Butter chicken - again.

I made a butter chicken recipe while on the Whole30, but modified quite heavily and made some silly decisions along the way. It turned out mmm-okay. (see original original post)

Because I cut up the chicken it ended up over cooked. Because I used whole spices and hand-ground them, I had to strain the whole thing.

But this time. Oh boy - it's good!

• 2 Cool Springs Ranch chicken legs & thighs - whole
• 2 onions diced
• 1 clove garlic minced
• chunk of butter
• dollop of oil

In a slow-cooker with:

• 2 tbsp curry powder
• 1 tbsp mild cayenne powder
• 2 tbsp tandoori masala
• 1 can coconut milk
• 1 cup full fat yogurt
• 1 small can of tomato paste

 Mix gently and cook on high heat 4 hours.

I was on fire last night and also made a potato and leek mash and blanched some rainbow chard with kale.

I have 3 prepared meals with all of the above, plus an extra serving of butter chicken.

lunch!

I'm pretty proud of myself.