How to make Chicken Tikka Masala ★★★★☆ 731 Reviews



★★★★☆ 731 Reviews
Serves 2 with left overs for lunch the next day!

2 Chicken Breasts, chopped.
2 pots of Patak's Tikka Paste. (See picture, they're new and the first time I've used, very impressed!)
1 Onion, red or white, roughly chopped.
1 Red and 1 Green Pepper, roughly chopped.
2 Garlic Cloves.
Teaspoon Red Chilli Flakes (with seeds if you like a wee kick - we do!)
Tin Coconut Milk.
Roughly 12 Plum Tomatoes, halved.
Little bit water.
Marjoram - roughly 1 teaspoon.
Other veg to your taste. I added 1 Carrot and 1 Courgette.

Shove everything except Tomatoes and Marjoram in slow cooker on high for 4 hours. 

In the last hour, add Tomatoes and Marjoram and leave lid off to thicken. 

I also used a tea towel under the lid in the first 3 hours to stop sauce getting too watery.

I served with some rice.

Delish!















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