Slow cooker chicken tikka masala

A classic chicken tikka masala with all the cosy flavours you'd expect - warming garam masala and earthy cumin wrapped in a rich, velvety tomato base with creamy coconut milk. Throw everything in the slow cooker for a fragrant and deeply flavourful sauce, with almost no effort. Perfect for a comforting, hands-off weeknight dinner.

Time to prep : 10 minutes

Total time to make : 3 - 8 hrs (slow cooker)

Servings : 4

Ingredients

600g boneless, skinless chicken thighs

2 tbsp olive oil

1 onion, finely diced

4 garlic cloves, minced

1 tbsp freshly grated ginger (or 1 tsp ground ginger)

2 tbsp garam masala

1 tbsp ground cumin

1 tbsp paprika

1 tsp turmeric

1 tsp salt

½ tsp cayenne pepper (or to taste)

400g tomato passata

200ml full fat coconut milk*

Juice of 1 lemon

To garnish: fresh coriander

Method

1. Slice the chicken thighs into bitesized chunks.

2. Heat the olive oil in a large pan over medium - high heat. Add the chicken and sear for about 2 minutes per side until lightly golden. This step is optional, but browning adds great flavour. The chicken doesn’t need to be cooked through. Transfer to the slow cooker.

3. Add all remaining ingredients to the slow cooker (see notes below if using low-fat coconut milk) and stir to combine.

4. Cover and cook on low for 6 - 8 hours or high for 3 - 4 hours, until the chicken is very tender.

5. Taste and adjust the seasoning as necessary.

6. Serve with rice and naan bread, topped with a drizzle of natural yogurt or coconut milk and fresh coriander.

Nutritional Information

(per serve)

450 calories

30g protein, 15g carbs, 30g fat

Good to know

• Full-fat coconut milk makes the sauce thicker, creamier and more stable, which is ideal for slow cooking. Low-fat coconut milk is thinner and can split during longer cooking times, so if you use it, stir it through right at the end.

• If you don't have a slow cooker, this can also be cooked in a heavy based saucepan. Add the spices in with the chicken and cook on a medium-high heat until the chicken is cooked all the way through. Add in the passata, coconut milk and lemon juice and cook for 15 - 20 minutes.

• Store in the fridge in an airtight container for up to 4 days. Reheat gently on the hob or in the microwave.

• Store in the freezer in an airtight container for up to 3 months. Defrost overnight, or reheat from frozen in the microwave - stir halfway until piping hot.