Don’t get me wrong, I love pretty much any ethnic or exotic dish out there, but sometimes it takes a little extra nudge for me to try a recipe out of my comfort zone. Around this time last year, Bill and I went on a backpacking trip to Havasupi Falls in AZ. Another couple in our group was in charge of buying all the food and coming up with some easy recipes for us to make at camp. One of these recipes was a curried chicken with potatoes and purple rice, it’s always stood out to me to make. Maybe it’s because a ringed tailed cat chanced upon our camp on night one and ate all of meat, aside from the canned chicken, which was used in the delightful curry dish. That one serving of meat must have really cemented itself in my mind with all those high calorie burning activities like, hiking, swimming and climbing.
Nevertheless, it’s taken me almost a year to find a recipe as enticing to try as that yellow curried chicken. As soon as I saw “slow cooker” I knew I had to try it. If I’ve said it once, I’ve said it a thousand times, my crock pot is my favorite kitchen appliance and once again, it did not disappoint. I served my tikka masala over a bed of turmeric spiced basmati rice, which was the perfect complement and made a filling meal.
1 Tbsp. fresh ginger, grated
3 cloves garlic, crushed
1 cup crushed tomatoes
1 cup canned unsweetened coconut milk
1 Tbsp. cumin
1 Tbsp. garam masala
1 tsp. turmeric
1 tsp. coriander
½ tsp. cardamom
½ Tbsp. chili powder
1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
4 oz. fat free plain Greek yogurt
1 Tbsp. Cornstarch
Salt to taste
Turmeric, to taste
Combine the ginger, garlic , tomatoes, coconut milk, spices, and chicken in your slow cooker. Cook on high for 4 hours, or low for 8 hours. Uncover and let cool ten minutes.
Meanwhile cook basmati rice as directed in rice cooker. Once cooked, sprinkle with turmeric and toss to evenly combine.
Stir together the yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes. Taste and add salt as needed.
Serve over basmati rice.
Recipe from The Wanderlust Kitchen.