Slow Cooker Chicken Tikka Masala with Potato and Pea Curry

I was in the mood for Indian food but many places make even the mild versions too spicy for my kids.  I decided to make it at home.  The whole meal took me about 30 minutes of active prep/cooking and several hours in the slow cooker.  My 6 year old said this was his favorite meal …after cauliflower mac and cheese that is.

chicken tikka masala with potato pea curry

Slow Cooker Chicken Tikka Masala (adapted from Against All Grains)

Ingredients:

  • 1/2 c raw cashews
  • 3lb boneless skinless chicken thighs
  • 14.5 oz can diced tomatoes
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2.5 T garam masala
  • 2 t sea salt
  • 1 t ground ginger
  • 2 T sweet paprika
  • 1/4 t cayenne pepper (or more if you want more heat)
  • cilantro (optional)

Directions:

  • Place cashews in a small bowl and cover with water
  • In the slow cooker, place the tomatoes, onion, garlic and spices
  • Stir to combine
  • Add the chicken to the slow cooker and stir to coat the chicken
  • Place the slow cooker on low for 6 hours (or if you forget, like I did, and need to speed things up, put it on high for 3-4 hours)
  • When the chicken is done cooking, drain cashews and place the cashews in a blender
  • Spoon out as many of the tomato pieces as you can easily get to, and add them to the blender
  • Blend on high until smooth sauce is formed
  • Add cashew cream sauce back into slow cooker

Serve over rice, cauliflower rice or with naan.

Note: you can use cream instead of the cashews, if preferred.

Potato and Pea Curry

Ingredients:

  • 2 t brown mustard seeds
  • 2 T ghee (or oil)
  • 4 cloves garlic, minced
  • 2 t freshly grated ginger
  • 1 t garam masala
  • 1/2 t chili powder
  • 1 t ground turmeric
  • salt and pepper, to taste
  • 1.5 lb golden potatoes, cubed
  • 1/2 c water
  • 10 oz bag of english peas

Directions: 

  • In a large skillet (preferably non-stick or cast iron with lid) on medium heat, add mustard seeds
  • Heat the seeds until they begin to pop
  • Add ghee (or oil), onion, garlic, ginger and stir until the onion softens
  • Add all the spices and the potatoes and stir to coat
  • Add the water and simmer, covered for about 15-20 minutes or until the potatoes are tender
  • In the last 5 minutes of cooking the potatoes, add the peas
Advertisements

2 thoughts on “Slow Cooker Chicken Tikka Masala with Potato and Pea Curry

  1. Pingback: Whole 30 – Day 3 | Find the Time to Cook

  2. Pingback: Whole 30 – Day 5 | Find the Time to Cook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s