9 July, 2017
Chicken Tikka Masala
Chicken Tikka Masala
Makes: 4 serves or 12 Bariatric serves
Ingredients:
- 3/4 cup chicken stock
- 2 tablespoons butter
- 6 garlic cloves
- 1cm fresh ginger, peeled and roughly chopped
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground chilli powder (optional)
- 1/4 cup fresh coriander
- 700g chicken thighs
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 200g pumpkin, diced
- 400ml can condensed tomato soup
- 1 tablespoon tomato paste
- 1/2 cup natural yoghurt
Method:
- Place the butter in a blender with the garlic, ginger, all of the spices, coriander and 3 tablespoons of the chicken stock and process until smooth and well combined
- Toast the spice mix in a frying pan until aromatic
- Pour the spice mix into the slow cooker bowl, add the chicken thigh fillets in whole tossing so coated into the spice mix
- Top with the vegetables, tomato soup, tomato paste and remaining stock gently stir
- Cook on LOW for 6-8 hours or HIGH for 3 hours
- Turn off the temperature then add the yoghurt in and stir the contents of the slow cooker to break up the chicken pieces.
- Serve with your choice of rice or naan.
Nutritional Value per portion (12):
- Calories: 131
- Total fats: 4.8g
- Total carbohydrates: 9.2g
- Sugars: 4.3g
- Protein: 14.1g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.