Recipe: Slow-Cooker Tikka Masala

This ShApril recipe is so delicious, satisfying and filling that I've made it twice this month! I have modified it slightly from the paleo recipe. This dish is a little high-maintenance to put together but definitely worth the effort!

Original Recipe Here: Paleo Slow-Cooker Chicken Tikka Masala

What I Did:

2lbs worth of free-range Mennonite Chicken Breast (boneless, skinless)

1/2 an Onion

4 Cloves of Garlic

2 Small Roma Tomatoes, pureed

1/2 Cup of Milk (any kind will do - cow, almond, soy)

2 tbsp Garam Masala

1 tbsp Ground Cumin

1/2 tbsp Paprika

2 tbsp Salt

3/4 tsp Cinnamon

3/4 tsp Black Pepper

2 tsp Chilli Powder

1 Red Pepper, sliced

Additional 1 cup of Milk

1 Cup of Cashew Crème*

1-2 Bay leaves

*You could probably substitute real cream...but why not get the benefits/protein of the cashews!

Start with the Cashew Crème

1. Soak 1 cup of raw cashews in 3 cups of boiled water for 30 mins.

2. Drain water and retain.

3. Blend cashews and add retained water as needed to form the crème. (Should be about the consistency of yogurt).

Chicken Tikka Masala

1. Mix all seasonings, pureed tomato, milk and cashew crème in a large bowl. Stir until blended.

2. Dice the onion and mince the garlic; add to sauce mixture.

3. Pour half the sauce in your slow cooker.

4. Dice chicken breasts into 1 inch cubes. Add to slow cooker and pour remaining sauce on top.

5. Add sliced red pepper and bay leaves.

6. Cover and cook 3 hours on high or 6 hours on low.

7. When chicken is done cooking add additional cup of milk and stir.

8. Prepare rice or cauliflower rice substitute while you leave the chicken on warm.

9. Serve! Enjoy! Enjoy seconds!

10. I generally will keep a meat dish in the slow cooker on warm for about 12 hours, after which time I move it to the fridge/freezer and consume appropriately.

Cauliflower Rice (aka my new obsession)

Cauliflower

Onion, if you want

Olive oil or fat of choice

1. Cut up some cauliflower. Pulse it in a food processor to achieve rice-like texture.

2. Heat some oil in a pan or wok. Add the cauliflower.

3. Heat and serve! Doesn't really need to be cooked; just heated up. Diced onion also makes a great addition!

We are so obsessed with cauliflower rice: it is a great neutral flavour, has almost the same consistency and is very healthy! And because it's a vegetable you can eat as much as you want without leaving you with "rice fatigue" (I get this easily).

#recipe #food #foodethics #slowcooker #paleo #shapril #cleaneating

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