- 1.5 lbs boneless chicken breast, diced into 1 inch pieces
- 1/4 cup plain yogurt / Greek yogurt
- 2 teaspoons lemon juice
- 1 large onion, finely sliced or diced.
- 5 cloves of garlic, crushed (two teaspoons)
- 2 teaspoons minced ginger
- 3 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon paprika (not the smoked version)
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 400ml (1.75 cups) tomato puree
- 1/2 cup (120ml) coconut milk
- 2 tablespoons of coconut oil or ghee for cooking. (See Note 3)
- Fresh coriander for serving
- Cooked brown rice for serving
- Marinade your chicken pieces by combining: 1/4 cup plain yogurt, 2 teaspoons lemon juice, 1 teaspoon of each of these -crushed ginger, crushed garlic, garam masala, ground coriander. Cover and leave to marinade for at least 10 minutes.
- Heat up a skillet on the stove, add a little ghee or coconut oil. Cook your chicken pieces in 2 – 3 batches for a couple minutes to sear / brown the edges. Don’t worry if the chicken isn’t cooked through. It will finish cooking in the slow cooker.
- Pop the chicken in the slow cooker and add your sliced onions, a little ghee or coconut oil to your hot pan. Fry for a couple minutes until soft. Add the remaining garlic, ginger and spices to the pan and fry for 1 – 2 minutes, stirring to stop any sticking to the bottom of the pan. (See Note 1). You will start to smell the flavors developing.
- Add the onion and spice mix to your chicken in the slow cooker.
- Stir in the tomato puree and coconut milk.
- Cover the Slow Cooker and cook for 2 – 3 hours on high.
- Serve with cooked brown rice. (See Note 2) and top with a dollop of plain yogurt (optional) and fresh coriander.
- For a hotter curry, add 1/4 to 1 teaspoon of freshly sliced Chili or Cayenne Pepper at this stage. Start with less, taste before adding more.
- I like to make a quick salad with sliced red onions, baby tomatoes, cucumbers and coriander to serve on top of my curry. If you want a little more heat, you can include some chopped fresh chilies too.
- Olive oil has a lower smoke point than ghee or coconut oil, so I don’t use it for high temperature cooking.
- Stove top Cooking – cook with lid on for 25 – 30 minutes on medium heat.
- Oven Cooking – transfer to oven proof dish and cook uncovered at 350F / 180’C for 40 minutes.
Keywords: Clean Eating Chicken Tikka Masala