Paleo Chicken Tikka Masala is always a winner, especially now the weather is cooling down. Whilst the flavours are complex and delicious, it’s surprisingly easy to make. It’s also suitable for fussy eaters as it’s dairy and gluten free and jam packed with flavour. You know how curries are always better the next day? Well for this recipe we make it in the slow cooker, so it will taste amazing from day 1.
Curries are one of my favourite dishes, as you might have noticed. Why do I love them so much? They’re always super tasty but pretty easy to make. Once you get past the long spice list you’ll notice that the actual steps are pretty simple. Because of the combination of spices you end up with complex flavours that anyone could be fooled into thinking you’re a master chef. Ha suckers! It really is as simple as adding spices.
You can stick this on in the morning before work, and when you get home a delicious curry will be ready for you. If you’re in a rush you can even skip steps 1&2, just add everything to the pot at step 3. Pre-cooking the spices will intensify the flavours, but it’s not essential.
Chicken Tikka Masala
- 500-700g chicken thighs (you know I don’t believe in exact quantities!)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2-3cm piece of ginger, grated
- 2 tablespoons tomato paste
- 2 tablespoons garam masala*
- 2 teaspoons paprika
- 1 teaspoon salt
- 2x400g cans chopped tomatoes
- 3/4 cup – 1x400g can coconut cream
- Coriander, to serve
- Cut the chicken into bite-sized pieces. Roughly around 6 pieces to each thigh. Add to slow cooker.
- Saute the onions and garlic in a tablespoon of coconut oil in a fry pan until soft. Add ginger, tomato paste and spices until fragrant.
- Add the onion spice mix to the chicken and stir to coat well. Add tomatoes and salt and stir well again.
- Put the lid on the slow cookers and cook at either: high for 4 hours or low for 8 hours.
- With 15 minutes to go on the timer, add 3/4 cup coconut cream and stir in well. If it’s too thick or dark you may need to add the whole can (especially if you cooked on high for 4 hours).
- Leave uncovered for final 15 minutes of cooking.
- Serve over cauliflower rice, paleo naan breads, or even real rice if you eat it. Sprinkle coriander over the top.
* Garam Masala is a blend of ground spices used extensively in Indian cuisine. for the most part, garam masala will include coriander, cumin, cardamom, cloves, black pepper, cinnamon and nutmeg. Packed with the combined health benefits of all these spices garam masala is as good for you as it is tasty. Read more here. You can buy it from supermarkets in the spice section.
Chef’s cheat: This is freezer friendly, so prepare a big batch, divide into portions and freeze. You’ll have dinner and lunches ready for yonks in just a minute of two!