Slow-Cooker Chicken Tikka Masala
This perennial favourite works very well in the slow cooker. Set it to cook before you head off to work on Friday morning and you can return home to restorative curry with pickles, poppadums and cold beer.
|400g||can chopped tomatoes|
|120ml||natural low-fat yoghurt|
|3 tbsp||tomato puree|
|1 tbsp||cumin seeds|
|2 tsp||garam masala|
|1 tsp||black onion seeds|
|5 cm||piece of fresh root ginger, chopped|
|3 tbsp||freshly squeezed lemon juice|
|2||garlic cloves, chopped|
|2 tsp||cayenne pepper, or to taste|
|1||red chilli, chopped|
|lime wedges, to serve|
|350g||basmati rice, to serve|
|naan bread, to serve|
|raita, to serve|
You will need a slow cooker and a blender or food processor.
Heat the oil in a large frying pan over a high heat and brown the chicken pieces all over. Transfer to the slow cooker.
Heat the remaining oil in the frying pan over a high heat and cook the onions for 5 minutes. Set aside. Add the coconut milk and tomatoes to the slow cooker. Mix the yoghurt with the cornflour and stir this in too.
Using a blender or food processor, blend the fried onion with the rest of the ingredients up to and including the chilli. Add to the slow cooker and cook for 4 hours on the high setting or 8 hours on low.
Just before serving, cook the rice according to the packet instructions. Stir the mint and coriander into the curry and serve hot with the rice, naan bread and some raita on the side.