This is a Real Simple recipe that we tried one frantic weekday and ADORED. We loved being able to throw all the ingredients in the crockpot and go. We started our version mid-afternoon and cooked it on high for 3 or 4 hours and the flavors blended beautifully with good texture.
We have a really hard time finding slow cooker recipes we like, so we're thrilled to have this in our rotation.
Rating: 3/4 assed (chopping)
Here's what you need and how you do it
1 15-ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic chopped (use pre-chopped)
2 Tablespoons tomato paste
2 teaspoons garam masala (we found this in the bulk spice aisle, but you can also make your own using 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon coriander, 1/4 teaspoon black pepper, 1/8 teaspoon ground cloves, 1/8 teaspoon nutmeg, and a dash of cayenne)
1-1/2 pounds boneless, skinless chicken thighs (thighs really work better than breasts in the slow cooker)
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 Tablespoon fresh lemon juice
1 cup basmati rice (or other long-grain white rice)
Salt and pepper
1/2 cup heavy cream (optional)
Combine tomatoes, onion, garlic, tomato paste, garam masala, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a 4- to 6-quart slow cooker. Place the chicken on top of the veggies, cover and cook until the chicken is tender (low for 7 to 8 hours or high 3 to 4 hours).
In a small bowl, toss the cucumber and cilantro with lemon juice and 1/4 teaspoon each salt and pepper. Cover and refrigerate.
Twenty minutes before serving, cook the rice according to package directions.
Just before serving, stir the cream (if using) into the chicken tikka masala. Serve over rice with the cucumber relish.
For a printable version of this recipe, click here.