Crockpot Tikka Masala
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, cut into 1 ½ inch chunks
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
15 oz. can tomato sauce
1 -1/2 teaspoons Garam Masala (This is an Indian spice found in any grocery store. You can also make your own if you choose)
1/2 teaspoon turmeric (optional)
1/4 teaspoon cayenne pepper (optional)
1 bay leaf
1/2 cup lite coconut milk
1 tablespoon arrowroot powder OR cornstarch
Juice of 1/4 lemon
Directions
Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaf, lite coconut milk, arrowroot powder & lemon juice) in a large bowl.
Stir to combine making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the bay leaf on top. Cover and cook for 8 hours on low (or 4 hours on high).
In a small bowl combine lite coconut milk and arrowroot powder. Stir to combine.
Gently add this mixture to the crockpot and stir to combine.
Cook an additional 20 minutes to thicken up.
Add lemon juice and gently stir to incorporate.