I know it’s probably a crime somewhere (most likely Pennsylvania) to eat ethnic food on Groundhog’s Day, but I didn’t feel like putting a whole lot of prep time into a meal when I am just getting over a strange stomach bug. The cool thing about this dish is that you can do a lot of the real work well ahead of time (the night before) and just ease into cooking it.
SLOW COOKER CHICKEN TIKKA MASALA
- 1 can (15 oz) crushed tomatoes
- 1 medium onion, chopped
- 2-3 cloves garlic, chopped but not minced
- 3 tbsp tomato paste
- 3 tsp garam masala
- Salt and pepper
- 3 boneless skinless chicken breasts
- 1 English cucumber, halved and sliced
- 1/4 cup fresh cilantro leaves
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 cup jasmine or basmati rice
- 1 3/4 cup water
The night before serving, combine cucumber, lemon juice, and cilantro leaves in a bowl. Stir in salt and pepper to taste. Cover and store in refrigerator overnight. Combine tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt, and 1/4 tsp pepper in a 4- to 6-quart slow cooker. Stir together thoroughly. Place chicken atop mixture and store for later.
On the day of serving, set up slow cooker for either 8 hours on low or 4 hours on high. 30 minutes before mixture is done, heat olive oil in a small pot over medium heat. Stir in rice, and keep stirring until all grains are slightly coated in oil. Cook in oil for 2-3 minutes. Add water and bring to a boil. Once at a boil, reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally. Once rice is cooked, fluff with a fork and remove from heat.
To serve, divide rice between 3 bowls. Add a chicken breast to each bowl, and divide slow cooker sauce mixture between the bowls. Top with cucumber salad (or eat on the side as a palate cleanser).
Makes 3 servings. Enjoy!