Slow Cooker Chicken Tikka (HC)
Ingredients
- 500g chicken breast or thigh, cut into bite-sized pieces
- 1 onion, sliced
- 1 tsp garlic powder
- 1 tsp ginger powder
- 4 tbsp tikka curry paste
- 1 heaped tbsp mango chutney
- 2 tbsp tomato purée
- 1 low-sodium chicken stock cube, crumbled
- 400g tin chopped tomatoes
- 2 heaped tbsp Greek yoghurt, plus more if needed
To Serve (per portion):
- 60g wholegrain rice
- Portion of salad or vegetables of your choice (carrots, peas and or spinach work well)
- 30g flaked almonds (optional)
Instructions:
Add the chicken, onion, garlic, ginger, tikka curry paste, mango chutney, tomato purée, crumbled stock cube and chopped tomatoes to the slow cooker.
Stir well until the ingredients are combined and the chicken is evenly coated in the sauce.
Cover and cook for 4–5 hours on low or 2–3 hours on high, until the chicken is completely cooked through and tender.
Turn off the slow cooker and stir through 2 heaped tablespoons of Greek yoghurt.
Add a little more if you prefer a creamier, milder sauce.
Taste and adjust the seasoning if needed.
Meanwhile, cook the wholegrain rice according to the packet instructions and prepare your chosen vegetables.
Serve the chicken tikka with the rice and vegetables, top with flaked almonds if desired.
Note: No additional liquid should be needed, as the chopped tomatoes and chicken will release liquid as they cook. If the sauce is too thick, add a small splash of water. If it is thinner than preferred, remove the lid and cook on high for the final 20–30 minutes. If adding vegetables directly to the slow cooker, add chopped carrots at the beginning, peas during the final 20–30 minutes and spinach during the final 5–10 minutes.