Slow Cooker Chicken Tikka Masala

by The Batch Lady

This super easy grab and cook curry will make Friday night fakeaway a delicious treat!

Method

Based on 4 servings, adjust as needed.

Step 1

Add all of the ingredients to the slow cooker apart from the cream and coriander. Mix well and cook for 6 hours on low or 3 hours on high.

Step 2

Just before the end of the cook time, shred the chicken with two forks and stir through the double cream and coriander.

Step 3

Heat the cooked rice according to the packet instructions before serving with the curry.

  • Ingredients
  • Based on 4 servings
  • 115g Frozen Diced Onions 1x Sainsbury's Diced Onions, Inspired to Cook 200g
  • 2 tsp Frozen Chopped Garlic 1x Sainsbury's Inspired to Cook Chopped Garlic 75g
  • 2 tsp Frozen Chopped Ginger 1x Sainsbury's Chopped Ginger 75g
  • 0.5 tsp Cinnamon 1x Sainsbury's Ground Cinnamon 38g
  • 8 Boneless Chicken Thighs 2x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g
  • 3 tbsp Tikka Curry Paste 1x Patak's Tikka Masala Paste Pots 2 x 70g
  • 1 heaped tbsp Mango Chutney 1x Sainsbury's Mango Chutney 240g
  • 100 ml Double Cream 1x Sainsbury's British Double Cream 150ml
  • 500ml Passata 1x Sainsbury's Passata 500g
  • 1 handful Fresh Coriander 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 2 Pouches Basmati Rice 2x Ben's Original Classic Basmati Microwave Rice 220g
  • Maldon Salt to taste, 1x Maldon Sea Salt Flakes 250g
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