2 onions, diced
3 cloves garlic, minced
1/4 cup almond butter
3 tbsp butter
2 tbsp grated fresh ginger
2 tbsp packed brown sugar
2 tsp chili powder
¾ tsp each ground coriander and tumerice
½ tsp each cinnamon and ground cumin
½ tsp salt and pepper
1 can (28 oz) diced tomatoes
1 cup salt reduced chicken broth
¼ cup almond butter
3 lb boneless, skinless chicken thighs, quartered
1 cup sour cream
1 tbsp chopped fresh cilantro
In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper, and tomatoes.
Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 to 8 hours.
With immersion blender, puree sauce until smooth.
Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.
Stir in sour cream. Serve sprinkled with chopped cilantro.