Healthy Slow Cooker Tikka Masala

I love slow cooker meals in winter mostly because as you walk in the door you get all those wafts of deliciousness to welcome you home. This tikka masala is one of my favourites because it is such a crowd pleaser, is incredibly easy and tastes amazing. It is also gluten free and can be made dairy free or vegan too! This recipe serves 4 and is great for meal prepping.


Healthy Slow Cooker Tikka Masala

1 tbsp extra virgin olive oil

1 brown onion, finely diced

500g chicken thighs (you could use tofu for a vegan option)

3 cloves garlic, crushed

1 tbsp ginger, grated

1 tsp curry powder

1 tbsp garam masala

1 tsp paprika

1 tsp cumin

pinch of chilli powder

700g passata

1 cup natural greek yoghurt (or coconut milk for vegan)

coriander and basmati rice to serve

Method:

  1. Add oil to a pan and heat to medium-high (or if your slow cooker has a sauté function use this). Add onion and sauté for 3 minutes or until onion is soft and tender. Turn heat down and add garlic, ginger and remaining spices. Cook for a further minute or 2 or until fragrant.

  2. Place onion mixture into slow cooker with chicken and passata.

  3. Cook on low for 6 hours. Chicken should be falling apart at this stage. You can choose to leave the chicken whole and falling apart or shred it.

  4. Place the greek yoghurt in a mixing bowl and add a few tbsp of the curry sauce from the slow cooker. Mix until combined (this gently brings up the temperature of the yoghurt so it doesn’t separate in the slow cooker).

  5. Place the yoghurt into the slow cooker and stir through. Serve immediately with rice and coriander.

Don’t forget veggies are important too! I love to serve this with a side of steamed greens like broccoli, snow peas and green beans!

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