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Slow-Cooker Chicken Tikka Masala

by Cara Hobday from The Complete Slow Cooker Cookbook

This well-loved curry dish works fantastically in the slow cooker, allowing all the flavours to mingle and intensify over time. Prepare the dish in the morning and be greeted by the delicious aromas when you return home from work.


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.

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1.5kg chicken pieces
2 tbsp oil
2 onions, chopped
120ml coconut milk
400g can chopped tomatoes
120ml natural low-fat yoghurt
1 tsp cornflour
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
15g mint, chopped
15g coriander, chopped
lime wedges, to serve
350g basmati rice, to serve
naan bread, to serve
raita, to serve

Essential kit

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.

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