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

4 h 20 minServes 4Nutri-Score C€€
from @halfbakedharvest6 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into bite-sized pieces)Meat700 g
  • onion (diced)Produce1 piece
  • tomato pastePantry60 g
  • coconut milk (full-fat, canned)Pantry400 ml
  • crushed tomatoesPantry400 g
  • garam masala (teaspoons)Spices2 pieces
  • curry powder (teaspoons)Spices2 pieces
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce15 g
  • saltSpices5 g
  • heavy cream (added at the end)Dairy120 ml
  • rice (cooked, for serving)Grains300 g
  • naan (fresh, for serving)Bakery4 pieces
  • cilantro (chopped, for garnish)Produce15 g
  • butter (melted, for the chili butter)Dairy40 g
  • sesame oil (for the chili butter)Pantry10 ml
  • chili flakes (for the chili butter)Spices3 g

per serving

Nutrition

828kcal

Carbs
75 g
Proteins
48 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Saucepan

step by step

Method

  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.
    Step 1

  2. Slow cook the curry

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

  3. Finish with cream

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

  4. Make the spicy sesame chili butter

    • Melt the butter with the sesame oil and chili flakes.
    Step 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.
    Step 5
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