As a busy mom, I am regularly trying to make dinner easier. I would rather spend my evenings outside playing with my family, than spend precious time at a stove. So I’m always looking for a good slow cooker recipe–one that’s easy but where your dinner still has some nuance and flavor to it and doesn’t all just taste one note.
So after a few weeks of working on this slow-cooker tikka masala, I think it’s ready to venture into more homes! I give you a take on tikka masala that lives up to it’s name, and that you’ll want again for leftovers. And bonus! A yummy spinach side dish in case you’d like some fresh cooked greens that are ready in 5 minutes. Here’s to more time in your pocket, and a delicious dinner, too!
Ingredients
Equipment
Method
- In a large ziplock bag, add the yogurt, 1 tbsp red curry paste, lemon juice, salt, black pepper and whole chicken breasts.
- Close the bag and mix chicken in with the yogurt mixture until all is combined and worked into the chicken breasts. Place in the fridge and let marinate over night.
- Get out your slow cooker and add the butter, minced garlic and chopped 1/2 onion to the bottom of the slow cooker.
- In a bowl stir together: red curry paste, salt, tomato sauce, heavy cream and brown sugar. Set aside.
- Take your chicken out of the ziplock bag and scrape off the majority of the marinade on the chicken and discard it. Cut the chicken into two inch pieces.
- Put the chicken chunks into the slowcooker over the onion/garlic mixture, and then cover with the sauce.
- Put the lid on your slow cooker and cook on low for 4 hours.
- Once 4 hours is up, stir the cornstarch into the tbsp of water and add to the slow cooker. Stir together and let cook an additional 20 minutes on high.
- Top with chopped cilantro and serve over rice.
- Cook the rice according to package instructions. If you have one, a rice-cooker makes this process even more hands-off!
- For the spinach: Heat remaining 3 tbs butter in a large pot over medium heat and when butter is foamy add shallot and minced ginger and cook until softened, about 3 minutes. Add spinach to pot and cook, stirring until dark green and just about wilted, about 3 minutes more. Remove from heat and season with salt and pepper.
I hope you enjoy this simple and delicious slow cooker tikka masala! Just a note: I didn’t know I liked cooked spinach until I had this recipe. I highly encourage you to try this very quick and healthy side dish to go along with your rice and chicken. Enjoy!
