SLOW COOKER CHICKEN TIKKA MASALA

Combining tender chicken and a mix of spices in a creamy tomato and coconut milk sauce. It's the perfect comfort food and is easy to make in your slow cooker.

PREP 20m

COOK 3-4h high/6-8h low

TOTAL 3h 20m/8h 20m

SERVES 4

Ingredients-

For the Sauce:

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 2 teaspoons cumin

  • 2 teaspoons coriander

  • 2 teaspoons paprika

  • 1 cinnamon stick or 1/2 teaspoon ground cinnamon

  • 10 green cardamom pods

  • 2 tablespoons garlic purée

  • 2 tablespoons ginger purée

  • 1 teaspoon onion powder

  • 2 tablespoons tomato purée

  • 2 tablespoons brown sugar or coconut sugar

  • 1 tin of tomatoes

  • 1 tin of coconut milk

For the Meat/Veggies:

  • 2-3 chicken breasts, cubed

  • 1 thinly sliced carrot

  • 2 diced peppers

  • 1 potato, cubed (optional)

To Thicken:

  • 3 tablespoons cornflour

  • 4 tablespoons cold water

Turmeric Rice:

  • 1 tablespoon olive oil

  • 2cm turmeric root or 1/2 teaspoon turmeric

  • 6 peppercorns

  • 1 stick cinnamon

  • 4 cardamom pods

  • 2 cloves

  • 1 mug of rice (or use a ramekin for measurement)

  • 2 mugs of water (or use two ramekins for measurement)

Instructions-

  1. Add the first list of ingredients and the tinned tomatoes and coconut milk directly to the slow cooker. Mix well to combine.

  2. Add the following spices and flavourings to the sauce: black pepper, salt, cumin, coriander, paprika, cinnamon stick or ground cinnamon, green cardamom pods, garlic purée, ginger purée, onion powder, tomato purée, and brown sugar. Mix well.

  3. Add the chicken breasts, thinly sliced carrot, diced peppers, and cubed potatoes (if using) to the slow cooker. Stir to combine all ingredients.

  4. Set the slow cooker to cook on high for 3-4 hours or on low for 6-8 hours. Allowing the flavours to blend and the chicken to become tender.

  5. About 10 minutes before serving, create a slurry by mixing 3 tablespoons of cornflour with 4 tablespoons of cold water. Add the slurry to the slow cooker and stir well to thicken the sauce. Leave for 10 minutes before serving.

  6. In a separate pot, heat olive oil and fry fresh turmeric root (sliced), spices (peppercorns, cinnamon, cardamom pods, and cloves) for 2 minutes.

  7. Add the rice and fry for an additional 3 minutes.

  8. Pour in the water and bring it to a boil on medium heat for exactly 10 minutes with the lid on. Do not remove the lid.

  9. After 10 minutes, remove from heat and let it sit for an additional 5 minutes before fluffing up the rice.

Serve and enjoy!