INDIAN BUTTER CHICKEN NAAN PIZZA WITH LIME & PEANUT SLAW

Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw image

Provided by By Jessica Walker

Categories Entree

Time 6h35m

Yield 8

Number Of Ingredients 23

Previous Next

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

Steps:

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.
Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
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.
Broil until cheese is melted.
Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.

Nutrition Facts : ServingSize 1 Serving