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.
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 paste (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
Nice! I’ve been looking for a new slow cooker dish!
Excellent, remember to add some chilli’s if you like it a bit hotter 🙂
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…
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?
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?
Hi Fiona, great news! I don’t think you can post a photo here but you could post a link to one?
Cheers
Richard
An excellent recipe! Just convinced my mum to try it ☺️
How does it work if you want to use potatoes?
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!
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 🙂
Rich
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.