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Crockpot Creamy Coconut Chicken Tikka Masala
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Crockpot Creamy Coconut Chicken Tikka Masala

4 Std. 20 Min.Für 4Nutri-Score C€€
von @halfbakedharvest6 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken breast (cut into bite-sized pieces)Fleisch700 g
  • onion (diced)Obst & Gemüse1 Stück
  • tomato pasteVorräte60 g
  • coconut milk (full-fat, canned)Vorräte400 ml
  • crushed tomatoesVorräte400 g
  • garam masala (teaspoons)Gewürze2 Stücke
  • curry powder (teaspoons)Gewürze2 Stücke
  • garlic (minced)Obst & Gemüse3 Stücke
  • ginger (grated)Obst & Gemüse15 g
  • saltGewürze5 g
  • heavy cream (added at the end)Milchprodukte120 ml
  • rice (cooked, for serving)Getreide300 g
  • naan (fresh, for serving)Backwaren4 Stücke
  • cilantro (chopped, for garnish)Obst & Gemüse15 g
  • butter (melted, for the chili butter)Milchprodukte40 g
  • sesame oil (for the chili butter)Vorräte10 ml
  • chili flakes (for the chili butter)Gewürze3 g

pro Portion

Nährwerte

828kcal

Kohlenhydrate
75 g
Eiweiß
48 g
Fett
38 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Schongarer
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Load the slow cooker

    • Add the chicken, onion, tomato paste, crushed tomatoes, coconut milk, garam masala, curry powder, garlic, ginger and salt to the slow cooker.
    • Stir everything together until well combined.
    Schritt 1

  2. Slow cook the curry

    • Cover and cook on low until the chicken is tender and cooked through.
    Schritt 2

  3. Finish with cream

    • Stir the heavy cream into the curry at the end for a luscious, creamy sauce.
    Schritt 3

  4. Make the spicy sesame chili butter

    • Melt the butter with the sesame oil and chili flakes.
    Schritt 4

  5. Serve

    • Spoon the curry over rice and serve with fresh naan.
    • Top with chopped cilantro and a drizzle of the spicy sesame chili butter.
    Schritt 5
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