If you know me, you know that I’m a huge fan of curries. They’re incredibly simple to make and they always taste delicious. Although Thai red curry is my absolute favorite, the classic Indian and British butter chicken and chicken tikka masala dishes are tied for a close second. In fact, Monday curry nights at my house actually started with frozen chicken tikka from the grocery store (before I realized how easy all of it is to cook). Originally, my plan for yesterday’s dinner was to make it on the stove like a normal person, but I took a nasty fall in the kitchen Sunday night and had neither the will nor energy to stand in front of a stock pot for two hours when the time for curry came knocking. Instead, I pulled out the slow cooker and sat in a chair while I (quite literally) threw everything together.
Chicken tikka masala is another great low-carb option for anyone on a health kick this year (as most curries are) clocking in at 7.5 net carbs when served without a starch or side and 9 net carbs when served with ½ cup cauliflower rice.
This recipe makes four to five servings.
Ingredients:
- 3-4 chicken breasts
- 1 can (about 28 oz) crushed tomatoes
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 3 tbsp olive oil
- 2 tbsp garam masala
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp tumeric
- 1 tsp black pepper
- 1 tsp dried basil
- ¾ tsp cinnamon
- ½ tsp cayenne pepper
- 1 cup heavy cream
- 1 tbsp cornstarch
- 2 tbsp (about 1 lime) lime juice
Directions:
- Slice chicken breasts into bite size pieces, about 1 inch chunks.
- Lightly grease the inside of your crock pot or slow cooker with olive oil.
- Add chicken, tomatoes, minced garlic, minced ginger, garam masala, cumin, paprika, onion powder, salt, tumeri, black pepper, basil, cinnamon, and cayenne pepper into the slow cooker. Stir to combine.
- Cook on low for 8 hours or high for 4 hours (I did the latter).
- After the timer finishes, add cream and cornstarch to the slow cooker, stir, and cook for an additional 30 minutes.
- Add lime juice and stir. Serve over rice or riced cauliflower.
This recipe keeps for up to 3 days in the fridge, and reheats great in the microwave. (In fact, I just ate my leftover portion before writing this!)
Slow Cooker Chicken Tikka Masala
Ingredients
- 3-4 chicken breasts
- 1 can crushed tomatoes about 28 oz
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 3 tbsp olive oil
- 2 tbsp garam masala
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp tumeric
- 1 tsp black pepper
- 1 tsp dried basil
- ¾ tsp cinnamon
- ½ tsp cayenne pepper
- 1 cup heavy cream
- 1 tbsp cornstarch
- 2 tbsp lime juice about 1 lime
Instructions
- Slice chicken breasts into bite size pieces, about 1 inch chunks.
- Lightly grease the inside of your crock pot or slow cooker with olive oil.
- Add chicken, tomatoes, minced garlic, minced ginger, garam masala, cumin, paprika, onion powder, salt, tumeri, black pepper, basil, cinnamon, and cayenne pepper into the slow cooker. Stir to combine.
- Cook on low for 8 hours or high for 4 hours (I did the latter).
- After the timer finishes, add cream and cornstarch to the slow cooker, stir, and cook for an additional 30 minutes.
- Add lime juice and stir. Serve over rice or riced cauliflower.
