Description
This is an easy slow cooker chicken tikka masala recipe perfect for a busy day when you want a takeaway but would rather be healthy. Simply pop everything in the slow cooker in the morning and then finish it off in the evening before you serve.
Ingredients
900g chicken breast cut into bite-size pieces
4 medium red onions, diced
500g passata
400ml Light coconut milk
6 cloves of garlic, crushed
2 tsp ginger, grated finely
2 tbsp ground cumin
2 tbsp garam masala
2 tsp turmeric
2 tsp ground coriander
4 cardamom pods, lightly crushed
250g fat free natural greek yoghurt
2 tbsp cornflour (optional)
Instructions
Simply put all your spices, garlic, ginger, onions, passata, coconut milk, and chicken into the slow cooker and put it on until later. You should cook it for 4 hours on high or 7-8 hours on low.
When the time is up on the slow cooker you should start cooking the rice if you are eating this with rice too depending on how you are cooking it.
Now mix your yoghurt with cornflour and set aside for 5 minutes. If you are not using cornflour then the set-aside time is not necessary.
Add 4-5 tablespoons of the curry sauce to the yoghurt and mix well. This is to bring up the temperature of the yoghurt so it is less likely to separate when mixed into the hot curry.
Mix the yoghurt mix into the slow cooker and remove the lid off the slow cooker and leave for 10 minutes uncovered.
Serve and enjoy.
Keywords: slow cooker, curry, tikka masala, chicken tikka masala, fakeaway
