I absolutely love cooking meals in my slow cooker, it’s so easy and
tastes delicious. It’s honestly one of the best things I’ve ever bought. I
like to cook big batches of meals in it and freeze them which makes even
better and means after a long day at work we can come home to good,
home-cooked food which takes no time at all to heat up. I thought I’d
start sharing my slow cooker recipes with you as I think cooking in
batch saves so much time and money and cooking in a slow cooker in general is great. Today’s slow cooker recipe is for a chicken tikka.
Ingredients
4 chicken breasts
1 carton of pasata
1 chicken stock cube
Tandoori spice blend (The strength of the spice mix is down to personal taste. I use medium and don’t find it hot at all though)
1 onion
2-3 gloves of garlic
1 sachet of creamed coconut
Mixed chopped peppers (fresh or frozen is fine)
Flour for thickening the sauce
Method
- Make up chicken stock with 1 stock cube and 350ml of water. Add that and the pasata to the slow cooker.
- Place the creamed coconut sachet in a jug of boiling water to soften it. When softened add to the slow cooker.
- Chop the onion and garlic and lightly brown in a frying pan then add to the slow cooker.
- Dice the chicken and lightly seal it in a frying pan. Just before the meat is sealed add around 4-5 teaspoons of tikka spice mix to it. Mix together so all the chicken is coated in spice mix.
- Add the chicken to the slow cooker and add another teaspoon of spice mix. Stir it all together.
- I find the sauce to be quite thin so I usually mix up a bit of flour and water at this point to thicken it.
- About an hour before the tikka is ready, add the peppers. Adding them at the end stops them from simmering down to nothing in the long cook time.
- Cook the tikka for around 6-7 hours on low.
This recipe makes 4 portions that I then divide up into foil takeaway trays and freeze. Simple, delicious and relatively cheap to make (working out at around £ 1.50 per portion).
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