Ed and I love spicy food and have developed a taste for Indian & Thai dishes. When I saw this simple recipe for Chicken Tikka Masala from The Family Freezer, I knew I had to try it!
Ingredients:
2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 - 15 oz cans tomato sauce
2 cloves of garlic, minced
2 tbsp honey
2 tbsp curry powder
1 tsp crushed red pepper
1/2 tsp onion powder
1/2 tsp salt
8 oz heavy cream (1 cup or 1/2 pint)
Directions:
1. Add all ingredients to slow cooker & stir to mix.
2. Cook on "low" setting for 4 hours in a 6-qt slow cooker or 8 hours in a 4-qt slow cooker.
What we did differently (it's what we do):
1. I used Lawry's Seasoned Salt instead of regular salt to add some extra flavor.
2. Since I was adding a bit of salt, I used one can of regular tomato sauce and one can of No Salt Added tomato sauce (Harris Teeter brand).
3. As always, I added extra minced garlic because we 💓 garlic!
4. The only curry powder we had in the spice cabinet was Hot Curry Powder and it gave a nice heat to the sauce.
We loved the heat of this dish! Serving with garlic naan was a great idea because there was plenty of sauce in need of sopping up! I think we will serve the leftovers over basmati rice to change things up. Next time (and there will definitely be a next time!) we will probably use a little over 2 lbs of chicken to have a more even balance between chicken and sauce.
