This recipe and beautiful pics come from my dear friend Marcella, who got it from table for two blog (she just added veggies to it). We studied Recreational therapy back in the day together at University of Utah and we have remained friends ever since. We even worked at the same treatment center taking teen age girls skiing, camping, snow shoeing,hiking, and rock climbing. It was a really fun job.
I digress, this curry is awesome! If you like an easy-fast-put it in the crock pot and go- kind of recipe, this recipe is for you. Watch the cayenne pepper if you are sensitive to heat. My kids like it with just a pinch.
Here is the line up of ingredients (the list looks long but don’t be scared it is mostly spices). Just dump all the ingredients in a large bowl and give them a stir (except for the cream or coconut milk and corn starch and peas those go in later).
Here is how you cut the chicken (those are Marci’s lovely hands not mine:)
For a vegetarian option omit the chicken and add in 2 cans of chic peas drained and rinsed and 2 potatoes chopped.
Then just cook it in your handy dandy crock pot for 8 hours on low or 4 hours on high. When When the chicken is cooked through, in a medium bowl, whisk together heavy cream (or coconut milk) and corn starch, then pour the mixture into the crockpot. Add the peas (frozen) at this time too, and gently stir the whole mixture. Let cook an additional 20 minutes to thicken up.
Serve it over rice and enjoy!!!
Easy Chicken Tikka Masala (Crock pot recipe!)
- 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts about, 3 lbs. (preferably organic)
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 green peppers, chopped (optional)
- 4 cloves of garlic, minced
- 2 tbsp. fresh ginger, minced
- 1 (29 oz.) can of tomato puree
- 1 1/2 cups plain yogurt
- 2 tbsp. olive oil
- 2 tbsp. Garam masala
- 1 tbsp. cumin
- 1/2 tbsp. paprika
- 2 tsp. salt, or to taste
- 3/4 tsp. cinnamon
- 3/4 tsp. fresh ground black pepper
- 1-3 tsp. cayenne pepper (depending on your heat preference)
- 2 bay leaves
- 1 cup heavy cream, preferably organic ( I have used 1 C full fat coconut milk and it was Delicious!)
- 3 tbsp. cornstarch, preferably non gmo
- 1 small bag frozen peas (about 1-2 cups)
- Chopped parsley or cilantro, for topping
- Put all the ingredients up to the bay leaves in a large bowl. Stir to combine all the wonderful spices and ingredients. Make sure the chicken is well coated.
- Pour the mixture in your crock pot (carefully!) and add the 2 bay leaves.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When the chicken is cooked through, in a medium bowl, whisk together heavy cream (or coconut milk) and corn starch, then pour the mixture into the crock pot. Add the peas (frozen) at this time too, and gently stir the whole mixture. Let cook an additional 20 minutes to thicken up.
- Serve hot over hot brown rice mmmmm. Lundberg short grain or brown basmati rice are my favorites :).
- If you have any leftover store it in an air tight container for up to 5 days.