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
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.