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Spinach Butter Chicken

Delicious served with Jasmine or Basmati Rice. Make up your own little packages of spice mixture for a last minute dinner idea. You may substitute 3 cups (750 mL) shredded carrots or zucchini for the spinach.

1 large onion, finely chopped 5 cloves garlic, minced 1 can (28 oz/796 mL) diced tomatoes with juice 1 can (5.5 fl oz/156 mL) tomato paste 2 tbsp (25 mL) butter, melted 2 tsp (10 mL) each: ground ginger, curry powder 1 tsp (5 mL) each: ground cumin, cinnamon, coriander 1/4 tsp (1 mL) ground cardamom 1 lb (454 g) skinless chicken thighs (with or without bone) about 6-8 pieces 4 cups (1 L) fresh spinach 1 tbsp (15 mL) lime juice 1 cup (250mL) 3% plain yogurt Toasted cashews, cilantro, to garnish

1. Place onion, garlic, tomatoes, tomato paste, butter, ginger, curry powder, cumin, cinnamon, coriander, cardamom and chicken into Crock-Pot� slow cooker; stir. Cook on HIGH 4-6 hours or on LOW 8-10 hours. Chicken will shred when finished. 2. Mix in spinach, lime juice and yogurt, garnish with cashews and cilantro.