There are hundreds and hundreds of ways of making a classic Chicken Tikka Masala, but this is the recipe I have always come back to as it is easy to make and full of flavour. Slow cookers/crock pots are great for meals like curry as it allows it to cook in its juices all day so when you come to eat it the flavours are just so strong! Nothing is worse than a bland curry. Like always, feel absolutely free to play around with the measurements of this recipe as even I don’t make it exactly the same every time- depends what mood I am in! However, use this recipe as a basic guideline to making a deliciously warming curry. This was enough curry to feed my family of 5 and even had enough for seconds!
5 chicken breasts
1 tin chickpeas
1 tin chopped tomatoes
1 tin coconut milk
250ml chicken stock
3 cloves garlic, minced
1 thumb-sized ginger, chopped
1 onion, diced
1/2 tsp pepper
3 tsp chilli powder (adjust to taste)
1 tbsp ground cumin
1 tbsp curry powder
1tsp ground cinnamon
2 tbsp tomato puree
2 tsp sugar
Rice (I recommend 1/2 cup per person)
A handful of chopped fresh coriander
- In a pan, brown the onion and sear the chicken. This will help to lock in the moisture!
2. Add all your spices and coriander, coat the chicken and cook it until the spices release their smell
3. Add your chopped tomatoes, coconut milk and chicken stock. Bring to the boil an let simmer for a few minutes before adding to your slow cooker. Add your chickpeas (drain them first)
4. Cook on low for 5-6 hours or high for 3-4. I recommend low if you have the time as it aids to release all those fantastic flavours. Serve with rice and enjoy!
That is literally all there is to it! So simple and easy- not to mention delicious and warming! Of course, adjust the recipe to suit your own taste, but this base recipe will guarantee good results. Let me know in the comments below how you found this recipe, and do you have any curry tips? Are there any recipes you would like me to share?
Love from Evie x