Cooking Instructions
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Step 1
Combine
Chicken Tenders (455 g)
,
Greek Yogurt (155 g)
,
Lemon (1)
,
Ground Cumin (4 g)
,
Cayenne Pepper (2 g)
,
McCormick® Garlic Powder (3 g)
,
Ground Cinnamon (3 g)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
in a zip top plastic bag.
Step 2
Seal the bag and work it all together thoroughly so that the chicken is coated. Let it sit and marinate in the refrigerator for 2 hours. When the time is up, transfer the chicken to a cutting board, letting all of the excess marinade drip off.
Step 3
Cut it into large cubes and transfer it into a slow cooker. Add
Butter (30 g)
into the slow cooker with the chicken.
Step 4
Then combine
Tomato Sauce (1 can)
,
Heavy Cream (240 mL)
,
Curry Powder (6 g)
,
Paprika (2 g)
, and
Salt (1 pinch)
in a medium bowl and stir it all together thoroughly.
Step 5
Pour it into the slow cooker with the chicken and give it all another quick stir.
Step 6
Seal the slow cooker and cook it all on high for 5 hours. When the 5 hours is up, add in the
All-Purpose Flour (15 g)
and stir it in.
Step 7
Seal it again and cook off the flour to thicken the mixture for another 15-20 minutes. Serve immediately over
White Rice (to taste)
and enjoy!
