Recipes

Slow Cooker Chicken Tikka Masala

And…… COLD SNAP! Where did you come from? It’s so cold here in Sydney. I can’t belive how quickly the weather changed. And yes, I’m not a fan of the cold at all…. except for the fact that I have an excuse to bring my slow cooker out!

Yesterday’s meal was a success. All 4 of our children loved this one. I just omit the chilli and you can add it once served for the adult version. Ha!

Simple, easy and perfect to freeze up for another day.

Ingredients:

  • 700g boneless, skinless chicken thighs, cut into small pieces
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 cup plain greek yogurt
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon red chili flakes (optional)
  • 1 teaspoon kosher salt
  • 3 tablespoons garam masala 
  • 2-3 inch piece ginger, peeled and grated
  • 2 cans crushed tomatoes
  • 1/2 cup heavy cream
  • rice
  • Coriander

Method:

Place chicken, ground coriander, cumin, salt and Greek yoghurt. Marinate for 10 minutes.

Heat 1 tablespoon of oil in a pan, lightly brown the chicken on both sides. Then place chicken and juices from the pan into your slow cooker.

Now, fry off your onion and garlic until translucent in colour. Stir in the garam masala and ginger. Add tomatoes and bring to the boil.

Transfer the onion and spices into the slow cooker and cook on low for 5 hours.

When done, turn off and add in your cream.

Serve with warm wild rice.

 

Jennifer X

 

 

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