Slow-Cooker Chicken Tikka Masala

• porcje: 4 servings
• całkowity czas: 8 hours 10 minutes

Składniki

1 15-ounce can crushed tomatoes

1 medium onion, chopped

3 cloves garlic, chopped

2 tablespoons tomato paste

2 teaspoons garam masala (Indian spice blend)

kosher salt and black pepper

1 ½ pounds boneless, skinless chicken thighs (about 8) ~ about 2 chicken breasts

½ English cucumber, halved and thinly sliced

¼ cup fresh cilantro leaves

1 tablespoon fresh lemon juice

1 cup basmati or some other long-grain white rice

½ cup heavy cream

Wskazówki

In a 4- to a 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten the total recipe time).

In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.

Twenty minutes before serving, cook the rice according to the package directions.

Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Wartości Odżywcze

• Kalorie: 559 kcal
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 10 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 152 mg
• Sód: 738 mg
• Węglowodany Całkowite: 48 g
• Cukry Całkowite: 3 g
• Białko: 37 g