CHICKEN RECIPES RECIPES SLOWCOOKER RECIPES MEATS

Slowcooked Chicken Tikka Masala

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.3 based on 70 ratings.

Ingredients

  • 700 g Chicken Thigh Fillets
  • 1 Large Brown Onion
  • 800 g Tomatoes diced, canned
  • 3 tsp Garlic minced
  • 1 tsp Ginger minced
  • 2 tbsp Tomato Paste
  • 2 tbsp Garam Masala
  • 1.5 tsp Paprika
  • 1 tsp Curry Powder
  • 1 cup Coconut Milk
  • 1/2 cup Fresh Coriander

Nutrition Information

Qty per
486g serve
Qty per
100g
Energy 561.9975kcalcal 115.69985573996kcalcal
Protein 24.038389261745gg 4.9488443806332gg
Fat (total) 35.992684563758gg 7.4099055809336gg
 - saturated 15.812441275168gg 3.2553475316768gg
Carbohydrate 40.695234899329gg 8.378031587607gg
 - sugars 15.571744966443gg 3.2057947699712gg
Dietary Fibre 6.4126845637584gg 1.3201956929216gg
Sodium 746.2875mgmg 153.64010710107mgmg

Nutritional information does not include the following ingredients: Paprika

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Everybody likes a good curry, but this Slowcooked Chicken Tikka Masala will take that like to new levels of affection.

Like all slow cooked meals, we love that we can just throw this into the pot and leave it to cook all day long, filling our house with delicious smells.

As you probably know if you’re a tikka masala fan, this kind of curry has always been one of the ones that tastes better after a good long simmer, so it made perfect sense to adjust it into a slow cooker recipe.

To add a few more veggies to this dish feel free to dice up some potato, sweet potato or pumpkin (peeled) and pop in with the chicken.

Slowcooked Chicken Tikka Masala | Stay at Home Mum.com.au

Method

  1. Slice chicken thighs into bite-sized pieces and add to large slow cooker bowl. To this, also add the diced onion, garlic, ginger, tomato paste and dried spices, stirring to coat the chicken well. Then add the two cans of diced tomatoes.

  2. Cook on low for 8 hours, or on high for 4 hours. About 15 minutes before you take the food off the heat (or 20-25 minutes if cooking on low) stir through the coconut milk.

  3. Serve over rice with coriander sprinkled on top.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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