If you don’t have a slow cooker, I have a quickie version of this recipe which is a good weeknight staple.
But if you want the superior version, this is a dish that just gets better and better with long, slow cooking. The tomatoes soften and turn into a rich goo, the spices mingle with the sauce, drawing out the flavours and the chicken soaks up all that aromatic juice while remaining tender and juicy.
Mine is very mild because Hubs has zero spice tolerance (also, masala is traditionally a milder dish) but if you want to kick things up a notch feel free to add a pinch of cayenne and/or some bird’s eye chilis.
I’m a bit anti-rice (it’s so bland, and not that nutritionally important) so I served it with grain-free naan bread. Other good options are quinoa, cauli-rice or potatoes (I can’t be the only person that likes their curry with a side of potatoes…can I?).
Slow Cooker Chicken Masala (serves 2-3)
*adapted from The Kitchn
- 2 large boneless, skinless chicken breasts
- 1/2 cup plain, full-fat yoghurt
- 1 280z can chopped tomatoes
- 1 medium white onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece root ginger, peeled and chopped
- 1 tbsp coconut oil or ghee
- 2 tbsps tomato paste
- 2 tbsps garam masala
- 1 tbsp paprika
- 2 tsps sea salt
- 1/2 cup heavy cream or full fat coconut milk
- optional chopped cilantro (to serve)
- Put the chicken breasts in a glass container with a lid. Pour over the yoghurt and stir until the chicken is coated with it. Cover and transfer to the fridge. Let chill for a few hours. (you can skip this step if you’re short on time but I found it really makes the chicken incredibly juicy and tender).
- Melt the coconut oil in a frying pan and add the onion, garlic and ginger. Cook until the onion colours.
- Stir in the garam masala and paprika. Add the tomato paste and stir (it will clump together, that’s fine).
- Put the chicken breasts in the slow cooker and spoon over the tomato paste. Rub into the breasts then pour in the canned tomatoes (including the juice) and add the salt.
- Turn the cooker to low for four hours.
- Just before serving, remove the chicken from the sauce and cut into chunks. Put back in the sauce and stir in the cream/coconut milk. Serve immediately with chopped cilantro.
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