Slow Cooker Chicken Tikka Masala
Slow cooker curry means your chicken will be lovely and tender. The slow cooking process ensures your chicken becomes incredibly tender, soaking up all the richness and all the spices. This curry recipe will have plenty of time to combine the spices and ingredients, creating a deeply flavourful sauce. This chicken curry will have the most delicious creamy sauce, leaving a smooth texture in your mouth that enhances the overall taste.
Preparation time: 20 minutes
Cook time: - Serves: 4
Ingredients:
- 8-12 boneless, skinless chicken thighs, each cut into 3 chunks
- 2 tbsp vegetable or rapeseed oil
- 1 large onion
- 2 garlic cloves
- thumb-sized piece ginger
- 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)
Method:
Step 1: Preheat the slow cooker.
Step 2: Generously season the chicken, then heat oil in a large frying pan. Once the oil is shimmering, add the chicken in batches, taking care not to overcrowd the pan. Sear the chicken over high heat until it is golden and crisp, then transfer it to the slow cooker. In the same pan, sauté the onion, garlic, and ginger for a few minutes until they are tender. Add a splash of water to deglase the pan, scraping up any tasty bits stuck to the bottom. Transfer everything into the slow cooker, making sure all the flavours are included.
Step 3: Using your Morphy Richards Slow Cooker add the remaining ingredients, leaving out the cream and coriander. Season generously and cover with a lid. Cook on low for 5-7 hours or on high for 4-5 hours.
Step 4: Stir in the cream and adjust the seasoning, adding a splash more vinegar, a touch of sugar, or a pinch of salt if needed. Cook for another 10-15 minutes until piping hot. Ladle into bowls and sprinkle with fresh coriander. Serve with fluffy rice, warm naan bread, and lime wedges for an extra burst of flavour, if desired.
Recipe by bbcgoodfood.
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