One of the very first dates that I had with the hubs was suffering over a dish of curry praying that it would not be as messy as a plate of hot wings. Thankfully it wasn’t, even though I still made a mess of myself (some Indian food is ridiculously hot)! Ever since then Indian food has held a special place in my heart filled with memories of falling in love. Funny how food is so easily associated with times from our lives isn’t it? This crockpot curry is our go to for not only a quick family meal, but also a romantic kid free night. It is a perfect dish your entire family will love!
One of the things that is awesome about this meal is how easy it is. I always have had this notion that curry was hard to cook with ingredients that were hard to find. This simply is not true. All of the required products can easily be found at any grocer such as Walmart and cooking is as simple as throwing everything into the crock pot before you begin your day.
This is a curry dish that benefits from a nice long simmer making it a perfect choice for a crock pot meal. Why not let dinner cook while I am off doing other things? That’s what I call smart cooking!
While this is an amazing dump and go curry recipe, if you have the extra time available I strongly suggest marinating your chicken in Yoplait Greek Yogurt the night before and sautéing the onions and garlic with the spices before putting everything in the slow cooker.
Serve this with a simple pot of white rice — if you start cooking the rice at the same time you add the cream at the end of cooking, the whole meal is ready at the same time.
- 1 pound boneless, skinless chicken breast
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1-inch piece whole ginger, peeled and grated
- 2 tablespoons tomato paste
- 1 tablespoons garam masala
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 28-ounce can of diced tomatoes
- 3/4 cup coconut milk
- Fresh cilantro, chopped
- 2 cups cooked rice, to serve
- Cut the chicken breasts into bite-sized pieces and transfer them to a slow cooker.
- Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices.
- Stir in the diced tomatoes undrained.
- Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
- 10-15 minutes before the end of cooking, stir in the coconut milk.
- If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess Yoplait Greek yogurt before transferring to the slow cooker.
Kitchen Notes for Crock Pot Tikka Masala:
- Any type of chicken can be used (breast or thighs) although breasts tend to fall apart over longer cooking times such as when using a crock pot.
- For a little of that smokey, tandoori flavor, try using smoked paprika and roasted tomatoes.
This is a sponsored conversation written by me on behalf of Yoplait®. The opinions and text are all mine.