Slow Cooker Chicken Tikka Masala

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!