Healthy Slow Cooker Chicken Tikka Masala
Healthy Slow Cooker Chicken Tikka Masala - Made with aromatic Indian spices, tomato sauce, chicken, and coconut milk, it's one of our favorite slow cooker meals.
- 1 yellow onion, chopped
- 2 lbs. bone-in chicken thighs, skin removed boneless skinless thighs work too
- 30 ounces tomato sauce
- 3 tablespoons minced garlic
- 1 tablespoon freshly grated ginger
- 1 teaspoon curry powder
- 1 tablespoon + 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground tumeric
- 3/4 cup full-fat coconut milk
- 1/2 cup chopped cilantro
Add the onion to the bottom of your slow cooker. Add the chicken right on top of the onion. Pour the tomato sauce over the chicken.
Top the sauce with garlic, ginger and all of the seasonings: 1 tablespoon of the garam masala, paprika, turmeric, curry and salt.Gently stir together the sauce with the seasonings.Place the lid on the slow cooker and cook for 3-4 hours on high (or 6-8 hours on low).
Once it is finished cooking, using tongs remove the chicken thighs from the sauce and transfer them to a plate or cutting board. Remove the bones from the chicken and then shred all of the chicken meat. I do this using two forks and just pull the meat apart.
Once the chicken is shredded add it back to the sauce.Stir together the 3/4 cup coconut milk and the remaining teaspoon of garam masala. Pour coconut milk into chicken and sauce.
Serve over rice or with flat bread and top with fresh cilantro.
This makes a great freezer meal! Prepare the dish, cool it and store it in a freezer container. It will keep for one to two months.
Leftovers will keep in the refrigerator for up to a week.
Calories: 333kcal | Carbohydrates: 9g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 111mg | Sodium: 794mg | Potassium: 661mg | Fiber: 2g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 9.1mg | Calcium: 30mg | Iron: 2.8mg