Good morning! I may have said this before but I will say it again, I would much rather bake than cook. Personally I like sugar better than meat. That said, I do cook and frequently experiment with different foods, as I am not partial to a slab of meat, I like dishes with complex, interesting flavors and spices. Therefore at my house I am the inside cook and my husband mans the grill and occasionally the cast iron skillet.
One of the foods that I love most is Indian food and I LOVE, LOVE, LOVE it even more if it can be made in a Crock Pot. I like being able to come home from the beach or being out on my board and not having to worry about dinner. This weekend I made Crock Pot Chicken Tiki Masala using a recipe from one of my favorite bloggers The Iron You. First and foremost this recipe is flavorful and delicious and secondly, it is incredibly easy. It is better than a restaurant, and you can serve it over basmati rice or cauliflower rice if you are eating low carb. You could also add a piece of naan bread to soak up the scrumptious, spicy gravy if you are not watching your carbs.
Crockpot Chicken Tiki Masala
Recipe from: The Iron You
2 lbs organic chicken breasts cut into 1″ pieces
1 large onion, finely chopped
4 garlic cloves, minced
1 20 oz. can of crushed tomato
2 tablespoons olive oil
2 teaspoon Garam masala
2 teaspoon ground cumin
2 teaspoons ground coriander
2 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 bay leaves
1 cup heavy cream
2 tablespoons cornstarch
Juice of 1/2 lemon
Grease the inside of your crock pot bowl with cooking spray. Set aside. Combine all ingredients (except for bay leaves, heavy cream, cornstarch, and lemon juice) in a large bowl. Stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top. Cover and cook for 8 hours on low heat for 4 hours on high.
When mixture in the crock pot is done, in a separate small bowl combine heavy cream and cornstarch and gently stir into the mixture. Let cook an additional 20 minutes for the mixture to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm over basmati rice, cauliflower rice or plain. You could also add a can or two of drained and rinsed chic peas to the mixture for the last 30 minutes of cooking.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Do you have an easy, and favorite Indian dish? Please share if you do, I would love to try something new as I typically make Chicken(or cauliflower/chick pea) Tiki Masala or Indian Butter Chicken.
Have a fabulous week!