SLOW COOKED CHICKEN TIKKA MASALA

KITCHEN TOOLS NEEDED

4-6 quart slow cooker/Crock-pot
Cheese grater

INGREDIENTS

1 to 1 ½ pounds boneless chicken breast

1 large onion, diced

3 cloves garlic, minced

1-inch piece whole ginger, peeled and grated

2 tablespoons tomato paste

1 to 2 tablespoons garam masala

2 teaspoons paprika

2 teaspoons salt

2 cups grape/cherry tomatoes, sliced (Or use canned tomatoes)

3/4 cup heavy cream or coconut milk

Fresh cilantro, chopped

2 cups cooked rice, to serve

DIRECTIONS

1. Cut the chicken into bite-sized pieces and transfer them to slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and salt until the chicken is evenly covered with spices. Stir in the tomatoes with their juices.

2. Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.