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Slow-Cooker Coconut Chicken Tikka Masala

Slow-Cooker Coconut Chicken Tikka Masala
  • Prep 25 min
  • Total 4 hr 25 min
  • Servings 6
Popular chicken tikka masala gets a tasty slow-cooker makeover.
Updated January 23, 2015

Ingredients

  • 12 bone-in chicken thighs (about 4 lb), skinned
  • 4 teaspoons ground coriander
  • 4 teaspoons paprika
  • 2 teaspoons salt
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 tablespoon canola oil
  • 1 cup canned coconut milk (not cream of coconut)
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 4 1/2 teaspoons finely chopped gingerroot
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 can (14.5 oz) diced tomatoes with roasted garlic, undrained
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro
  • 6 cups hot cooked basmati rice
  • Lime wedges, if desired

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place chicken, coriander, paprika, salt and red pepper. Seal bag; shake to coat chicken with spices. In 12-inch skillet, heat oil over medium-high heat. Add half of the chicken; cook 5 minutes, turning once, until lightly browned. Remove chicken to slow cooker. Repeat with remaining chicken.
  • 2
    Add coconut milk to skillet, stirring to loosen browned bits. Pour into slow cooker. Add onion, garlic, gingerroot, cumin, garam masala, turmeric, tomatoes and whipping cream; stir.
  • 3
    Cover; cook on Low heat setting 4 hours. Stir in cilantro. Serve chicken and sauce with rice and lime wedges.

Nutrition Facts

Serving Size: 1 Serving
Calories
650
Total Fat
30g
0%
Saturated Fat
17g
0%
Sodium
1230mg
0%
Total Carbohydrate
60g
0%
Dietary Fiber
3g
0%
Protein
33g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 1/2 Vegetable; 4 Very Lean Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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