Crockpot Creamy Coconut Chicken Tikka Masala
A comforting and rich coconut curry featuring tender chicken, aromatic spices, and made effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 2 lbs chicken breasts, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- to taste Salt
- 1 tablespoon olive oil
Serving Suggestions
- Basmati rice or naan, for serving Perfect for pairing.
- Fresh cilantro, for garnish Adds color and flavor.
Instructions
Preparation
- Begin by heating the olive oil in a skillet over medium heat.
- Add the finely chopped onions, minced garlic, and grated ginger. Sauté until the onions become translucent.
- Transfer this mixture to your slow cooker.
- Add the chicken pieces, coconut milk, garam masala, turmeric, cumin, and salt. Stir to mix everything well.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender.
- Serve the dish paired with basmati rice or warm naan, garnishing it with fresh cilantro.
Notes
Consider adding lime juice before serving for brightness. For a spicier kick, add diced green chilies or hot sauce. To enhance flavors, don't rush the sautéing process.