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Richard Mackney

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Jan 11 2009

Chicken Tikka Masala in Slow Cooker

I got a slow cooker recently after seeing and tasting it’s benefits at a friends and have since made a few dishes, but the time came last night to invite Nige and Alison over to return the favour.

I think the slow cooker is ideal for a curry, the flavours are totally marinaded over a long time and the slow cooking of meat just makes it melt in the mouth. Using a slow cooker is also great if you go to work, you just prep the ingredients in the morning and come home to a house smelling of wonderful food that is ready to just dish up.

Chicken Tikka Masala in Slow Cooker

Disclaimer: The following is how I prepare the dish, I’m no expert and don’t claim to be! always wash your hands after preparing raw meat and never lick your fingers.

Chicken Tikka Masala – 6.5l Slow Cooker – serves 4-6

Do this before you go to work.
Cut 3-4 Chicken breasts onto cubes
Slice up 1 green and 1 red Pepper
Chop 3 small onions
Chuck it all into the slow cooker
Pour in 2 tins of chopped tomatoes
Sprinkle 2 tablespoons of frozen pre-chopped Garlic (or cut some fresh if you must)
Squeeze in half a tube of Tomato puree
Chuck in half a jar of Pataks Tikka Masala curry pasteΒ (a spice paste, not a sauce!)
A couple of glugs of Olive oil
Mix it all up
Set the slow cooker to low (need to leave it for at least 6-8 hours)

Optional: The above ingredients will make it mild at best so add 1 or more red chilli depending on how hot you want it.

Save some of the chopped onion and add to a pot of plain yogurt and mix in some mint sauce from a jar or freshly cut mint and chuck it in the fridge for later.

In the last 1 hour
Add freshly chopped coriander – 1 whole plant
Pour in a 300ml pot of single cream

Last 20 mins
Rince Basmati rice in cold water, add to pan of cold water and bring to boil
Shove some small Bhajee’s in the oven

Last 5 mins
Shove some toaster size nan breads in the toaster
Place slow cooker inner pot in the middle of the table and serve the rice with the Bhajees, bag of salad, Nan and Poppadoms with Mango

Written by Richard Mackney · Categorized: Blog · Tagged: Photography

Reader Interactions

Comments

  1. steelrazor says

    November 26, 2009 at 1:48 pm

    Nice! I’ve been looking for a new slow cooker dish!

    Reply
  2. Richard Mackney says

    November 26, 2009 at 3:04 pm

    Excellent, remember to add some chilli’s if you like it a bit hotter πŸ™‚

    Reply
  3. Peter Dean says

    September 19, 2010 at 11:29 am

    Had our slow cooker a year, great during he week when family commitments mean meal times re disjointed. The aromas in the kitchen when you arrive home ummmm…

    Reply
  4. Richard Mackney says

    October 25, 2010 at 8:53 am

    I was wondering if I should remove one of the tins of tomato, or the puree just in case it’s a bit too overpowering?

    Reply
  5. Fiona Norrie says

    January 17, 2016 at 7:24 pm

    made this for my tea tonight, it was ACE. no more jar sauces for me, thank you for this recipe. i don’t know how to post a picture of my curry?

    Reply
    • Richard Mackney says

      January 19, 2016 at 12:17 pm

      Hi Fiona, great news! I don’t think you can post a photo here but you could post a link to one?

      Cheers

      Richard

      Reply
  6. Alex says

    May 14, 2016 at 10:40 pm

    An excellent recipe! Just convinced my mum to try it ☺️

    Reply
  7. Kayley kearsley says

    September 20, 2019 at 1:44 pm

    How does it work if you want to use potatoes?

    Reply
  8. Paul G says

    May 23, 2020 at 2:29 am

    Thanks for the recipe! I used to be a dab hand at slow cooker curries but the last few attempts were failures, tasteless. Figured I’d follow your recipe which was fairly close to mine but I was missing the veg (bell peppers) and also the tikka masala paste is a lot easier to work with than the Madras paste I usually use. I use fresh garlic (just preference) and due to COVID-19 I’ve not had any tomato puree for a while but it seemed to workout just fine without it the past two times I’ve made it. I also fine grate in a large carrot, I don’t think it’s necessary but a lot of curries use carrots as a base so figured it could not hurt and it did taste very nice. My local farm shop is supplying some tomato puree tomorrow so I’ll add it in and let you know if it’s too much or not.

    Thanks again!

    Reply
    • Rich says

      May 26, 2020 at 4:23 pm

      Hi Paul, Thanks for the comment. I think I’ll try the grated carrot, cheers. I actually made this again a few days ago but added a lot more tomato. Heres’ a pic … https://www.instagram.com/p/B_vATesJKwn/

      Stay safe πŸ™‚

      Rich

      Reply
      • Paul Green says

        June 6, 2020 at 12:24 am

        That looks very nice. Looks like you added fresh tomatoes, I’ll give that a try. The tomato puree did in fact make it even nicer so I’m looking forward to trying fresh tomato.

        Reply

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