Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw

By á-174535

Ingredients

• Slaw:
• 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
• 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

Details

Servings 1
Cooking time 395mins
Adapted from bettycrocker.com

Preparation

Step 1

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.