We are big fans of Indian food so when I saw a recipe for homemade Tikka Masala curry paste in the new Jamie Oliver book, I thought I’d whip up a batch and then create a recipe to use it in. We think of curries as a treat meal as they are generally much higher in fat, and we like to moderate our fats during the week. However, this mid week friendly dish isn’t too heavy on the fat but heavy on that spicy Indian flavour. This baby is made in the slow cooker which makes it super easy to prepare. And although I made the curry paste myself, you could easily use any pre-made curry paste you like if you are looking for a little short cut 😉 Ever wonder why we are always using quinoa in our recipes? Check out http://healthnfitnesshops.com/7-health-benefits-of-quinoa.html/ for a full run down of the health benefits of this super food!
Slow Cooker Chicken Tikka Masala Quinoa (makes 8 servings):
Tikka Masala Paste (you will use the whole yield):
1 tsp cayenne peppers
2 tsp garam masala
1 tbsp smoked paprika
2 cloves garlic, peeled
a thumb sized piece of fresh ginger root, peeled
1/2 tsp salt
2 tbsp peanut oil
2 tbsp tomato paste
1 jalapeno (or another green or red chili will work too)
1/4 cup fresh cilantro
1 tbsp unsweetened shredded coconut
2 tbsp almond flour (aka ground almond)
1 tsp coriander seeds
1 tsp cumin seeds
1) Toast the cumin and coriander seeds on medium/high heat until golden brown. Using a pestle and mortar, grind until fine (if no pestle and mortar, this can be done using a small food processor).
2) Once in a fine powder, whiz in a food processor with the rest of the ingredients until a paste forms.
Rest of the Ingredients:
1000g chicken breast, cubed
1 1/2 cup quinoa, rinsed
1 cup organic chicken stock
1 cup Thai Kitchen Coconut Milk
14oz of canned, diced tomatoes (that’s half a big can)
200g red pepper, in 1 inch pieces (1 large red pepper)
juice of 1 lime
1 yield of Tikka Masala Paste from above (you could use approx 6 tbsp of pre-made curry paste for a shortcut, but macros will change, and so will spice level so add progressively!)
salt and pepper to taste
1/4 cup fresh cilantro, chopped
Greek Yogurt (optional)
1) Combine all the above ingredients up until the salt and pepper in a slow cooker (except for the red peppers) and stir to combine. Cover and cook on low for 2-3 hours or until liquid is absorbed. Make sure you add the red peppers in half way through cooking time.
2) Add salt and pepper to taste. When you serve it up, sprinkle with cilantro and top with a dollop of plain greek yogurt if you like and enjoy this delish (and not too spicy) Indian Curry creation!
Macronutrient Breakdown (per serving):