Slow Cooker Chicken Tikka Masala

Tue, 13 August 2019

Serves 6

Ingredients:

6 chicken fillets

300g ( 1 mug ) full fat Greek yogurt

1 1/2 tbsp garam masala ( curry powder )

2 tbsp cumin

1 tbsp coriander

1 tsp ginger (dried or fresh)

1 chicken stock cube

2 tbsp tomato puree

250ml passata

Juice half lemon

2 tbsp brown sugar

1 tbsp butter

1/2 tsp salt

Optional :

5 cardamon pods

1 cinnamon stick

1 tsp turmeric

1 tbsp butter

1 tin chickpeas drained

200g frozen butternut squash

To finish:

100 mls cream

1 tbsp butter

Fresh coriander

Poppadoms

Rice: 1/2 basmati & 1/2 wholegrain

Method:
1. Dice each chicken fillet into 6 large chunks.

2. Pour the Greek yogurt into a large bowl. Measure in each of the aromatic spices, crumble in the stock cube, stir in the tomato puree, spritz in the lemon juice and add a final sprinkle of brown sugar, salt and butter.

3. Coat the chicken in the marinade.

4. Pour the passata into the slow cooker. Add in the chicken in the marinade.

5. Turn the slow cooker to high and cook for 3 hours or low for 6 hours. Alternatively, pop in an oven proof dish, cover well and cook for 45mins.

6.Boil a mix of wholegrain and basmati rice for 10-15 minutes until tender. Drain.

7.To finish, allow to cool for 5 minutes and stir in the butter and cream.

8.Serve up steaming bowls of rice, topped with the delicious tikka masala. Garnish with fresh coriander and mango chutney and serve some crunchy poppadoms on the side.