Butter Chicken with Spinach

This is the dish that made me love Indian food! The recipe is really good for the crock pot, although I must admit I FORGOT to buy an onion at the grocery store so I substituted w/ Onion Powder. Next time, I'll use the real deal. Also, 1 of my cans of diced tomatoes was basil and oregano flavored. I will use plain the next time. Because my 2 year old would be eating this meal, I used mild curry powder instead of hot. I did put in raw, boneless, skinless chicken breasts - and when it was finished cooking, I shredded it right in the crock pot. That made it really delicious. I only used 2 large breasts but for the amount of other ingredients, I would use 3 next time. One last alteration was that I substituted heavy cream for the full fat yogurt. My husband HATES yogurt, so I thought this would be more appealing.

Butter Chicken with Spinach

1 onion, halved and thinly sliced
1 28 oz (796 mL) can diced tomatoes
2-3 Tbsp. tomato paste
4-5 garlic cloves, crushed
1 Tbsp. grated fresh ginger
2-3 tsp. curry paste or powder
1 tsp. cumin
1/4 tsp. cinnamon
2-3 cups roughly chopped or shredded leftover roast chicken or turkey
4 cups fresh spinach
1 cup plain full-fat yogurt, half & half, whipping cream or any combination of these (or more or less to taste)
chopped peanuts or cashews, for sprinkling on top (optional)

Put everything but the spinach and yogurt in the Crock Pot and cook on low for 4-6 hours (if you want to start with raw chicken – use skinless thighs – cook for 6-8 hours on low). When you’re ready to eat, tear in the spinach, stir until it wilts, and stir in the yogurt or cream. Serve immediately over rice. Serves 4-6