Healthy Slow-Cooker Tikka Masala
Serving Size / Yield
- 1 T. fresh ginger, grated
- 3 cloves garlic, crushed
- 1 C. crushed tomatoes
- 1 C. canned unsweetened coconut milk
- 1 T. cumin
- 1 T. garam masala
- 1 tsp. turmeric
- 1 tsp. coriander
- ½ tsp. cardamom
- ½ T. chili powder
- 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
- 4 oz. fat free plain Greek yogurt
- 1 T. cornstarch
Combine the ginger, garlic, tomatoes, coconut milk, spices, and chicken in your slow cooker. Cook on high for 4 hours.
Uncover and let cool 10 minutes.
Stir together 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 with a sprinkling of cilantro leaves.