Slow Cooker Chicken Tikka Masala

This recipe is one of the easiest we've seen to make the UK's favourite curry - the chicken tikka masala.

Servings
4 servings

Ingredients

  • Vegetable oil
  • 250 grams Butter
  • 2 Onions
  • 4 tablespoon Tikka Masala Curry Paste
  • 2 Red Peppers
  • 4 Chicken breasts
  • 400 grams Chopped tomatoes (1 tin)
  • 4 tablespoon Tomato puree
  • 2 tablespoon Mango Chutney
  • 150ml Double cream
  • 150ml Natural yoghurt
  • Fresh Coriander (optional)

Directions

  1. Roughly chop your onions and peppers.
  2. Cut your Chicken breasts into cubes.
  3. Put a high-sided frying pan on a medium high heat and add the butter with a little oil.
  4. Gently fry the onions with a pinch of salt until soft
  5. Add the peppers and curry paste to the pan and cook for a further 5 mintes.
  6. Take the pan off the heat and add the chicken to the pan, stirring to coat well with the paste. Add the tomatoes and 100ml water and mix well. There is no need to cook the chicken all the way through at this point.
  7. Add the contents of the pan to your slow cooker and cook on auto for 4 hours.
  8. Remove the lid and add the mango chutney, cream and yoghurt, stirring well.
  9. Just before serving, sprinkle over some roughly chopped fresh coriander (this is optional).

Great served with fluffy white basmati rice, with some lemon wedges for squeezing.

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