I love Chicken Tikka Masala, whenever we have a naughty curry I’m always sure that I’m going to order something different to try but almost always end up ordering trusty old CTM!
We all love a curry in our house, especially our 18month old baby bear Benjamin! So I have tried many different clean eating curry’s with some success and some epic failures! So when i came across a recipe for Chicken Tikka Masala I was quite excited, even more so when I realised that it’s a bung in the slow cooker meal; simple, quick and tasty, my favourite type of cooking!
And here’s how simple it is;
4 Chicken Breasts
2 tbsp Coconut oil
2 tablespoons butter
1 inch cube Ginger root
2 Garlic cloves
1 tin coconut milk
1 tin tomatoes
2 tbsp plus 2tsp garam masala
Pinch red chilli flakes
Rub 2 tablespoons of Garam Masala over 4 chicken breasts.
Heat a pan on medium-high and melt a couple tablespoons of coconut oil. Sear the chicken quickly then place in the slow cooker.
Thinly slice the onion and lay on top of the chicken.
In a sauce pan, melt 2 tablespoons of butter with the minced ginger root and garlic on medium heat. When the garlic and ginger sizzles, add the coconut milk and tomatoes. followed by 2 tsp garam masala, 1 tsp coriander, 1 tsp cumin, pinch of salt and a pinch of red chili flakes.
Simmer for just a few minutes, until the spices are well mixed.
Pour the sauce over the onions and chicken already waiting in the slow cooker.
Cover and cook on low for 3 -4 hours.
Serve whole chicken breasts or if you prefer bite size pieces the chicken should come apart nicely just by teasing with a fork.
I served ours up with a portion of white rice and mixed veggies alternately you could serve with cauliflower rice, baked curried broccoli or any veggies of your choice.
Shred the leftover chicken in the pot, add the leftover mixed veggies and freeze in portions for lunches.
Leave us a comment when you try this dish, we’d love to hear what you think and any variations you make.