Table of Contents
- Why This Slow Cooker Tikka Curry Works for Busy Nights
- Why the Cooking Method Works
- Simple Variations
- Add Spinach
- Add Red Bell Pepper
- Troubleshooting Your Chicken Tikka Curry
- What to Serve With Chicken Tikka Curry
- Frequently Asked Questions
- Can I cook Slow Cooker Chicken Tikka Curry on LOW instead of HIGH?
- How do I know when the chicken is fully cooked?
- When should I add the heavy cream?
- Do I need to brown the chicken before putting it in the slow cooker?
- Can I use chicken thighs instead of chicken breasts?
- What can I use instead of heavy cream?
- What can I use instead of passata?
- How should I store, freeze, and reheat leftover chicken tikka curry?
- Jump to Recipe
Why This Slow Cooker Tikka Curry Works for Busy Nights
As a mum of six, I appreciate dinners that take only minutes to get started. This Slow Cooker Chicken Tikka Curry is exactly that kind of meal. I can add everything to the slow cooker, turn it on, and get on with our day.
I often rely on easy slow cooker dinners when my kids have hockey training. A few hours later, we can come home to a hot meal that the family loves. There is no complicated cooking process waiting for me at the end of a busy day.
The curry combines chicken with onion, ginger, garlic, tomato, and tikka masala paste. Garam masala adds another layer of warm spice right at the end. Heavy cream is stirred through after cooking, bringing everything together into a smooth, creamy sauce.
I like serving it hot with basmati rice and naan. A little chopped cilantro can also be scattered over the top for a fresh finish.
One detail I always pay attention to is cutting the chicken evenly. Similar-size pieces cook more consistently, which is especially helpful when everything cooks together in the slow cooker.
Why the Cooking Method Works
The first important step happens before you even turn on the slow cooker. Stir the chicken thoroughly with the onion, seasonings, passata, tomato paste, and tikka masala paste. Every piece should look evenly coated before you cover the slow cooker.
Keeping the chicken pieces similar in size also encourages even cooking. Check them at the earlier end of the suggested cooking time. Slow cookers can vary, so the chicken may be ready sooner in some models.
Before finishing the sauce, check the center of the chicken pieces. They should be completely cooked through, with no pink remaining.
The timing of the final two ingredients is also important. Garam masala and heavy cream are added only after the chicken has finished cooking. The garam masala gives the finished curry another layer of warm spice.
Stir the heavy cream in gently until the sauce looks smooth and evenly combined. There is no need to bring the curry back to a boil afterward.
These simple details keep the method straightforward while helping you get consistent results from this easy slow cooker dinner.
Simple Variations
Add Spinach
Stir a few handfuls of fresh baby spinach into the curry near the end of cooking. Let it wilt into the warm sauce before serving.
Add Red Bell Pepper
Add chopped red bell pepper to the slow cooker with the chicken and onion. It adds extra color, texture, and a mild sweetness to the finished curry.
Troubleshooting Your Chicken Tikka Curry
If some chicken pieces cook faster than others, check whether they were cut into similar sizes. Smaller pieces will naturally finish sooner, so even chopping helps prevent this problem.
If the sauce does not look evenly combined, stir everything thoroughly before cooking. The tikka masala paste should coat the chicken rather than remain concentrated in one area. After cooking, gently stir in the heavy cream until the sauce becomes smooth. Remember that slow cookers vary, so begin checking the chicken after 3 hours on HIGH or 6 hours on LOW.
What to Serve With Chicken Tikka Curry
Chicken tikka curry pairs beautifully with basmati rice, which soaks up the rich, creamy sauce. Naan or roti is another great choice for scooping up every last bit. For something lighter, try steamed vegetables, roasted cauliflower, or a simple cucumber salad. You could also serve the curry with cauliflower rice for an alternative to traditional rice.
Slow Cooker Chicken Tikka Curry
Ingredients
To Slow Cook
- 1.5 lb chicken breast Skinless, boneless and chopped into bite-size pieces (700 g)
- 1 large yellow onion diced
- 1 teaspoon salt
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 cup passata sauce
- 3 tablespoons tomato paste
- 5 oz Tikka masala paste 150 g
To Finish and Serve
- 2 teaspoons garam masala
- ½ cup heavy cream
- 1 small bunch fresh cilantro chopped, for optional garnish
Instructions
- Add the diced chicken, chopped onion, salt, ginger, garlic, passata, tomato paste, and tikka masala paste to the slow cooker.1.5 lb chicken breast, 1 large yellow onion, 1 teaspoon salt, 1 tablespoon ginger, 1 tablespoon garlic, 1 cup passata sauce, 3 tablespoons tomato paste, 5 oz Tikka masala paste
- Stir until the chicken is evenly coated and the ingredients are well combined.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Check that the chicken is completely cooked through before finishing the curry. The pieces should have no pink remaining in the center.
- Stir in the garam masala and heavy cream until the sauce is smooth and evenly combined.2 teaspoons garam masala, ½ cup heavy cream
- Garnish with chopped fresh cilantro, if using.1 small bunch fresh cilantro
- Serve the chicken tikka curry hot with basmati rice and naan.
Notes
- Cut the chicken into similar-size pieces so it cooks evenly.
- Stir the slow cooker ingredients thoroughly before cooking so the tikka paste coats every piece of chicken.
- Cooking times can vary between slow cookers, so check the chicken at the earlier end of the suggested time.
- Add the heavy cream and garam masala only after the chicken has finished cooking.
- Stir the cream in gently until the sauce is evenly combined. There is no need to boil the curry after adding it.
- The garam masala is added at the end to give the finished sauce an extra layer of warm spice.
Nutrition
Frequently Asked Questions
Can I cook Slow Cooker Chicken Tikka Curry on LOW instead of HIGH?
Yes. Cook the curry on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Slow cookers vary, so start checking the chicken at the earlier end of the cooking time. The chicken is ready when the thickest pieces reach an internal temperature of 165°F (73.9°C).
How do I know when the chicken is fully cooked?
Use a food thermometer to check one of the thickest pieces of chicken. Poultry should reach a minimum internal temperature of 165°F (73.9°C). Do not rely on the color of the chicken alone to determine whether it is safely cooked.
When should I add the heavy cream?
Add the heavy cream after the chicken has finished cooking. Stir it in gently with the garam masala until the sauce is smooth and creamy. Adding the cream at the end also avoids subjecting it to several hours of slow cooking.
Do I need to brown the chicken before putting it in the slow cooker?
No. This recipe is designed so the raw chicken can go straight into the slow cooker with the onion, ginger, garlic, tomato, and tikka masala paste. Stir everything thoroughly so the chicken is evenly coated before cooking.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a good alternative to chicken breast and tend to stay especially juicy during slow cooking. Use roughly the same weight, cut the thighs into similar-size pieces, and cook until the chicken reaches 165°F (73.9°C).
What can I use instead of heavy cream?
For a dairy-free alternative, replace the heavy cream with full-fat unsweetened coconut milk or coconut cream and stir it in at the end of cooking. Coconut cream will give you the richest result, although it will add a subtle coconut flavor to the finished curry.
What can I use instead of passata?
If you cannot find passata, use the same amount of plain tomato sauce or smooth strained tomatoes. Passata is simply smooth, strained tomato, so avoid using a strongly seasoned pasta sauce as a substitute. If your tomato sauce already contains salt, taste the finished curry before adding any extra seasoning.
How should I store, freeze, and reheat leftover chicken tikka curry?
Refrigerate leftovers promptly in an airtight container and use them within 3 to 4 days. For longer storage, freeze the cooled curry in individual portions for up to 3 months for best quality. Thaw frozen curry overnight in the refrigerator, then reheat it gently on the stovetop or in the microwave until it reaches 165°F (73.9°C) throughout.
