Slow Cooker Chicken Tikka Masala

by The Batch Lady
Star 4.5
    5m prep time
    185m total time
    Easy level
    12 ingredients

This super easy grab and cook curry will make Friday night fakeaway a delicious treat!

Method

Based on 4 servings, adjust as needed.

Step 1

Add all of the ingredients to the slow cooker apart from the cream and coriander. Mix well and cook for 6 hours on low or 3 hours on high.

Step 2

Just before the end of the cook time, shred the chicken with two forks and stir through the double cream and coriander.

Step 3

Heat the cooked rice according to the packet instructions before serving with the curry.
  • Ingredients
  • Based on 4 servings
  • Maldon Salt to taste, 1 x Maldon Sea Salt Flakes 250g
  • 2 Pouches Basmati Rice 2 x Ben's Original Classic Basmati Microwave Rice 220g
  • 2 tsp Frozen Chopped Garlic 1 x Sainsbury's Inspired to Cook Chopped Garlic 75g
  • 2 tsp Frozen Chopped Ginger 1 x Sainsbury's Chopped Ginger 75g
  • 0.5 tsp Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
  • 115g Frozen Diced Onions 1 x Sainsbury's Diced Onions, Inspired to Cook 200g
  • 100 ml Double Cream 1 x Sainsbury's British Double Cream 150ml
  • 1 handful Fresh Coriander 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 3 tbsp Tikka Curry Paste 1 x Patak's Tikka Masala Paste Pots 2 x 70g
  • 8 Boneless Chicken Thighs 2 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
  • 1 heaped tbsp Mango Chutney 1 x Sainsbury's Mango Chutney 240g
  • 500ml Passata 1 x Sainsbury's Passata 500g
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