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Comfort food to warm the long, dark evenings.


chicken tikka masala

1 tablespoon olive oil

1 onion, chopped

1 tablespoon fresh ginger, minced

6 garlic cloves, minced

2 tablespoons tomato paste

2 (14.5-ounce) cans diced tomatoes

1/3 cup water

3 tablespoons flour

1 tablespoon garam masala

1 1/2 teaspoons paprika

1 teaspoon curry powder

1 teaspoon salt

1/2 teaspoon ground red pepper

4 skinless, boneless chicken thighs, cut into 1-inch dice

1 cup coconut milk

3 tablespoons fresh cilantro, chopped

rice and plain yogurt to serve

Heat oil in a skillet over medium-high heat. Add onion, ginger, and garlic to pan, cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes, bring to a simmer, and cook for 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt and pepper to pan, stir well. Bring to a boil, cook 1 minute. Place diced chicken thighs in a slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW for 7 hours or until chicken is tender and sauce has thickened. Turn slow cooker to HIGH, uncover and add coconut milk, stirring to combine. Cook, uncovered for 15 minutes. Stir in cilantro. Serve over rice if desired and top each serving with yogurt.


Recipe adapted from Cooking Light, January/February 2016