Slow cooker chicken tikka masala

Get this cook­ing in the morn­ing be­fore head­ing out and have din­ner wait­ing for you when you get in – per­fect for a cold win­ter evening

BBC Good Food - - Instant Recipe Finder - recipe CASSIE BEST pho­to­graph EMMA BOYNS

Slow cooker chicken tikka masala SERVES 4 PREP 20 mins

COOK 4 hrs 30 mins-7 hrs 30 mins EASY G

8-12 bone­less, skin­less chicken thighs, each cut into 3 chunks 2 tbsp veg or rape­seed oil

1 large onion, chopped

2 gar­lic cloves, crushed thumb-sized piece gin­ger, finely grated or chopped

3 tbsp tikka curry paste 500ml pas­sata

1 tbsp tomato purée

1 tbsp malt vine­gar

1 tbsp light brown soft sugar 1 cin­na­mon stick

5 car­damom pods

100ml dou­ble cream hand­ful chopped co­rian­der cooked bas­mati rice, lime wedges and naan bread, to serve (op­tional) 1 Heat the slow cooker. Sea­son the chicken, then put the oil in a wide fry­ing pan and, when hot, add the chicken. Don’t over­crowd the pan – you may want to do this in batches. Cook over a high heat un­til the chicken is browned, then trans­fer it to the slow cooker. Add the onion, gar­lic and gin­ger to the pan and cook for a few mins un­til soft­ened. Add a splash of wa­ter and scrape any bits from the bot­tom of the pan, then tip ev­ery­thing into the slow cooker. 2 Add the re­main­ing in­gre­di­ents, ex­cept the cream and co­rian­der, sea­son well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.

3 Add the cream and check the sea­son­ing, adding more vine­gar, sugar or salt if it needs it. Cook for an­other 10-15 mins un­til hot.

GOOD TO KNOW 2 of 5-a-day

PER SERV­ING 599 kcals • fat 43g • sat­u­rates 15g • carbs 17g • sug­ars 15g • fi­bre 4g • pro­tein 33g • salt 0.7g

Don’t have a slow cooker?

You can cook this dish on the hob or in the oven in­stead. Fol­low the recipe up to the end of step 1, putting all the chicken back into the pan. Cover with a lid and cook on the hob or in an oven set to 160C/140C fan/gas 3 for for 2 hrs, or un­til the meat is ten­der. Re­mem­ber to stir ev­ery now and then to pre­vent the sauce from burn­ing, and add a splash of wa­ter if it’s look­ing dry.

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