Slow Cooker Chicken Tikka Masala
Modified from recipe in Cooking Light Jan/Feb 2016
2 Tbls. extra virgin olive oil, divided
1 C. chopped onion
1 Tbls. peeled and minced fresh ginger
6 cloves garlic, minced
2 Tbls. tomato paste
2 (14.5-ounce) cans diced tomatoes
1/3 C. water
3 Tbls. all-purpose flour
1 Tbls. garam masala
1 tsp. smoke paprika
1/2 tsp. red curry powder
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
4 (6-ounce) skinless, bone-in chicken thighs
1 C. light coconut milk
1/4 C. chopped fresh cilantro
rice or quinoa (optional)
plain yogurt (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan and cook for 3 minutes. Add garlic and ginger and cook for another 3 minutes, stirring occasionally. Stir in tomato paste and diced tomatoes; bring to a simmer and cook 3 minutes. Combine 1/3 C. water and flour in a small bowl, whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salth and pepper to pan; stir well. Bring to a boil; cook 1 minute.
2. Heat a skillet over medium to medium high heat. Add skinless chicken thighs and pan and sear for 3 minute; turn and sear the other side for 3 minutes. Transfer chicken thighs from the skillet to a slow cooker coated with cooking spray. Add tomato mixture. Cover and cook on LOW for 7 hours (or high for 3 hours and reduce to low for another 2-3 hours like I did) or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk while stirring. Cook, uncovered, 15 minutes. Turn off cooker and stir in cilantro. Let stand for 10 minutes. Serve with rice or quinoa (which is my recommendation). You may also top with 1 Tbls of plain yogurt, but it is not really need.
***I enjoyed it with quinoa, which offers a bit more protein and higher nutrients than white rice. I also served with lightly steamed broccoli, and I actually enjoyed just putting the chicken and sauce over the broccoli, which is a great option for those people looking to decrease their carb intake. Enjoy!
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