Slow Cooker Chicken Curry: Tikka Masala Cheaper Than Takeaway

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk reduces calories while adding creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based alternative with lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar tang with more protein.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is often more accessible and affordable.

Slice an onion.

Heat butter in a pan and add a cinnamon stick.

Add the sliced onion to the pan and cook on medium heat for 5-10 minutes until softened and golden brown.

Add equal measures of garlic and ginger paste to the pan.

Add 1 tablespoon of tandoori masala and 1 tablespoon of curry powder to the pan, cooking for another minute.

Add a little water to the pan to loosen the mixture and prevent sticking.

Transfer the mixture to the slow cooker.

Add chicken breasts (or thighs) to the slow cooker.

Add 1/2 teaspoon of salt, lemon juice, a little sugar, and 20g of cornflour to the slow cooker.

Add 1 tablespoon of tomato puree and a can of chopped tomatoes to the slow cooker, mixing everything together.

Set the slow cooker to low and cook for about 4 hours.

Once cooking time is up, remove the lid and stir in half fat crème fraîche.

Add a handful of freshly chopped coriander and mix well to combine.

Serve with rice, naan bread, poppadums, and chutney, garnishing with more coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens