skinnymixer's Slow Cooked Chicken Tikka Masala
Servings: 8
Calories: 348kcal
Equipment
- slow cooker or TM6 slow cook mode
Ingredients
- 200 g brown onion peeled, quartered
- 1 large red chilli deseeded, roughly chopped
- 3 cloves garlic
- 20 g ginger peeled, thinly sliced or minced
- 25 g apple cider vinegar
- 50 g olive oil or butter
- 2 Tbsp Malaysian Style Curry Powder
- 1 tsp turmeric powder
- ½ tsp cinnamon powder or 1 cinnamon stick
- ½ tsp chilli flakes optional
- 1 large pinch cardamom powder or 5 cardamom pods bruised
- 1 large pinch clove powder or 3 whole cloves
- 1 star anise
- 400 g good quality canned diced tomatoes
- 40 g chicken stock concentrate
- 50 g tomato paste
- 800-1000 g chicken thigh fillets cut in thirds
- 1 red capsicum seeds removed, diced medium
- 70 g cream coconut cream or Greek yoghurt (dairy-free if required)
- 1 Tbsp Garam Masala
- 1 large handful fresh coriander roughly chopped
Instructions
Thermo cooker + Slow Cooker
- Add onion, chilli, ginger, garlic to mixer bowl. Blend for 20 sec/speed 7/MC on. Scrape bowl down.
- Add apple cider vinegar to mixture and blend for 5 sec/speed 5/MC on.
- Add olive oil, cinnamon, cloves, cardamom, star anise, turmeric, chilli flakes and curry powder to mixer bowl. Sauté for 5 min/100℃/slowest speed/reverse/MC off.
- Scrape the bottom of the bowl well. Add tomato, stock concentrate and tomato paste. Cook for a further 20 min/100℃/slowest speed/reverse/simmering basket on top of lid.
- Add sauce, chicken and capsicum to slow cooker. Cook on low for 4-5 hr or high for 2-3 hr.
- When curry has finished cooking, stir through cream, garam masala and chopped coriander, cover and let it stand for 5 min to infuse. Taste and season with additional salt if required.
TM6 Slow Cook Mode - reduce chicken to 800g
- Add onion, chilli, ginger, garlic to mixer bowl. Blend for 20 sec/speed 7/MC on. Scrape bowl down.
- Add apple cider vinegar to mixture and blend for 5 sec/speed 5/MC on.
- Add olive oil, cinnamon, cloves, cardamom, star anise, turmeric, chilli flakes and curry powder to mixer bowl. Sauté for 5 min/100℃/slowest speed/reverse/MC off.
- Scrape the bottom of the bowl well. Add tomato, stock concentrate, tomato paste, chicken and capsicum. Cook on slow cook mode 90 min/90℃/MC on.
- When curry has finished cooking, stir through cream, garam masala and chopped coriander, cover and let it stand for 5 min to infuse. Taste and season with additional salt if required.
Conventional
- Add onion, chilli, ginger, garlic, apple cider to a blender. Blend to form a paste.
- Heat oil in a saute pan on medium heat. You may like to brown your chicken and set it aside. Add paste and saute for 2 min.
- Add cinnamon, cloves, cardamom, star anise, turmeric, chilli flakes and curry powder. Sauté for 5 min.
- Add tomato, stock concentrate, tomato paste. Simmer covered for 15 min.
- Add sauce, chicken and capsicum to slow cooker. Cook on low for 4-5 hr or high for 2-3 hr.
- When curry has finished cooking, stir through cream, garam masala and chopped coriander, cover and let it stand for 5 min to infuse. Taste and season with additional salt if required.
Notes
This recipe is naturally gluten-free, low carb and using coconut cream it is dairy-free / paleo.
Super Skinny: Halve oil and use low-fat Greek yoghurt. Use chicken breast - if using a slow cooker reduce cook time to 2 hr on high and 3 hr on low. You can also replace chicken with prawns in the last 30 min of cooking.
Vegetarian: You can replace some of the chicken with vegetables and lightly pan fry cubed paneer or tempeh to add in the last 30 min.
Low Fodmap: Omit garlic and use garlic infused olive oil. Replace onion with half the amount of leek (green part only). Use lactose-free cream.
Nutrition
Calories: 348kcal | Carbohydrates: 10g | Protein: 18g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 207mg | Potassium: 511mg | Fiber: 2g | Sugar: 4g | Vitamin A: 967IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 2mg
