Cooking Instructions

• In a nonstick skillet, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.
• Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. Scatter the butter pieces over the top.
• Cover and cook on high for 1 ½ to 2 ½ hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer.
• When the chicken is done, remove it to a cutting board and let cool slightly. At this point, the cauliflower is not likely to be tender. Stir the contents of the slow cooker, then recover and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more.
• Once the chicken is cool enough to handle, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk).
• Let cool a few minutes, then stir in the Greek yogurt. Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.