Slow Cooker Chicken Tikka Masala

Name: Slow Cooker Chicken Tikka Masala
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Indian-inspired
Ingredients: 2 lb boneless skinless chicken thighs, cut into bite-size pieces; 1 yellow onion, diced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 can tomato sauce, 15 oz; 2 tbsp tomato paste; 2 tbsp garam masala; 1 tsp ground turmeric; 1 tsp ground cumin; 1 1/2 tsp kosher salt; 1 can coconut milk, 13.5 oz, full fat; 2 cups basmati rice, uncooked, for serving; 1/4 cup fresh cilantro, chopped

A mild, creamy, family-friendly curry. The slow cooker does the simmering; coconut milk keeps it dairy-light and rich.

Prep: 15 min
Cook: 5h
Total: 5h 15m
Serves: 6

slow cooker

gluten-free

Ingredients

2 lb boneless skinless chicken thighs, cut into bite-size pieces
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can tomato sauce, 15 oz
2 tbsp tomato paste
2 tbsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 1/2 tsp kosher salt
1 can coconut milk, 13.5 oz, full fat
2 cups basmati rice, uncooked, for serving
1/4 cup fresh cilantro, chopped

Instructions

1
Add the chicken, onion, garlic, ginger, tomato sauce, tomato paste, garam masala, turmeric, cumin and salt to the slow cooker and stir to coat.
2
Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the chicken is tender.
3
Stir in the coconut milk, cover, and cook 15 minutes more to heat through. Taste and add salt if needed.
4
Cook the rice according to the package directions.
5
Serve the curry over rice, scattered with cilantro.

Tip: For more heat, add 1/2 teaspoon cayenne with the spices, or pass chili flakes at the table so kids get the mild version.

Part of these weekly meal plans

Slow Cooker Meal Plan: 7 Dump-and-Go Crockpot Dinners