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Do you know how many vegetables you can sneak into butter chicken? Make this recipe in a pressure cooker or slow cooker, for best results use a food processor to chop those veggies small. You’ll be amazed at how forgiving a little spice can be to mask the veggies.

Ingredients

• 3 chicken breasts, cubed
• 3/4 cup broth
• 1 can tomato paste
• 2.5 tsp curry powder
• 1.5 tsp garam masala
• 1 +1/4 tsp turmeric 
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp brown sugar
• 1/2 sweet onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 head of cauliflower, chopped
• 1 zucchini peeled and finely chopped
• 2 carrots peeled and finely chopped
• 1 tsp apple cider vinegar
• 1/2 cup heavy cream
• Cooked rice for serving

Directions

1. Combine broth, tomato paste, spices, sugar and mix well
2. Add chicken, onion, garlic, ginger, cauliflower, zucchini and carrots to the slow cooker.
3. Top this with the broth and seasoning mixture.
4. Cook on low for 6-8 hours or on high for 3-4 hours
5. Add cream and apple cider vinegar and stir to combine
6. Serve over rice

Tips

• The smaller you cut up your veggies the more likely you are to hide them from small or picky humans in your life. A food processor is great for this, or use an immersion blender
• Make this in a slow cooker or in a pressure cooker. For a pressure cooker add all ingredients and cook for 30 minutes.