Plat
Crockpot Creamy Coconut Chicken Tikka Masala
4 h 20Pour 4Nutri-Score C€€
C
4 h 20
4 h 20Crockpot Creamy Coconut Chicken Tikka Masala
recette de
halfbakedharvest
@halfbakedharvest
5 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (cut into bite-sized pieces)Viandes700 g
onion (diced)Fruits et légumes1 morceau
tomato pasteÉpicerie60 g
coconut milk (full-fat, canned)Épicerie400 ml- crushed tomatoesÉpicerie400 g
garam masala (teaspoons)Épices2 morceaux
curry powder (teaspoons)Épices2 morceaux
garlic (minced)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes15 g
saltÉpices5 g
heavy cream (added at the end)Produits laitiers120 ml
rice (cooked, for serving)Céréales300 g- naan (fresh, for serving)Boulangerie4 morceaux
cilantro (chopped, for garnish)Fruits et légumes15 g
butter (melted, for the chili butter)Produits laitiers40 g- sesame oil (for the chili butter)Épicerie10 ml
- chili flakes (for the chili butter)Épices3 g
par portion
Nutrition
828kcal
- Glucides
- 75 g
- Protéines
- 48 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 2
Slow cook the curry
- Cover and cook on low until the chicken is tender and cooked through.
- Étape 3
Finish with cream
- Stir the heavy cream into the curry at the end for a luscious, creamy sauce.
- Étape 4
Make the spicy sesame chili butter
- Melt the butter with the sesame oil and chili flakes.
- Étape 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.