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| original recipe/photo http://www.unconventionalkitchen.com/easy-chicken-tikka-masala-crock-pot-recipe/ |
Easy Chicken Tikka Masala {slow cooker recipe}
INGREDIENTS:
8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts about, 3 lbs. (preferably organic)1 large onion, diced
2 carrots, peeled and diced
2 green peppers, chopped (optional)
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
1/2 tbsp. paprika
2 tsp. salt, or to taste
3/4 tsp. cinnamon
3/4 tsp. fresh ground black pepper
2 bay leaves
1 cup heavy cream, preferably organic ( I have used 1 C full fat coconut milk and it was Delicious!)
3 tbsp. cornstarch, preferably non gmo
2 tbsp. Coconut Oil.
1 small bag frozen peas (about 1-2 cups) (optional)
Chopped parsley or cilantro, for topping
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I added;
1 vine ripened tomato cut into large cubes.
1 Zucchini fresh from my garden, also in large cubes.
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INSTRUCTIONS:
- Put all the ingredients up to the bay leaves in a large bowl. Stir to combine all the wonderful spices and ingredients. Make sure the chicken is well coated.
- Pour the mixture in your crock pot (carefully!) and add the 2 bay leaves.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When the chicken is cooked through, in a medium bowl, whisk together heavy cream (or coconut milk) and corn starch, then pour the mixture into the crockpot. Add the peas (frozen) at this time too, and gently stir the whole mixture. Let cook an additional 20 minutes to thicken up.
- Serve hot over rice of your choosing. I prefer Jasmine, basmati or brown rice.
- If you have any leftover store it in an air tight container for up to 5 days.
