To make it even better, I know I should have swapped for brown rice (fibre whereas white does not!), but I've got a container of basmati rice that will just get dusty if I don't use it every now and then. I forgot to pick up cilantro (it happens) so I decided just to opt for fresh cucumbers on the side and save the idea of a 'relish' for another day.
Ingredients
1 15 ounce can crushed tomatoes1 medium onion, chopped
2 cloves garlic, chopped
2 tablesppons tomato paste
2 teaspoons garam masala
1 1/2 pounds boneless skinless chicken thighs (about 8)
1/2 English cucumber, halved and thinly sliced
1 tabplesoon fresh lemon juice
1 cup basmatic rice
1/2 cup heavy cream
Instructions
1) In a 4-6 quart slow cooker, combine thetomatoes, onion, garlic, tomato paste, garam masal, 3/4 tsp salt and 1/4 tsp pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.2) In a small bowl, toss the cucumber, cilantro with the lemon juice and 1/4 tsp salt/pepper. Cover and refrigerate for up to 8 hours.
3) Twenty minutes before serving, cook the rice according to the package instructions.
4) Just before serving, stir the cream into the tikka masala. Serve over the rice with the cucumber relish.
Enjoy!
Sincerely,
Sincerely xoxo
p.s. I happen to have garam masala on hand at all times, but I thought this was a great tip with the recipe:
Garam masala is a mixture of spices often used in Indian cooking. If you can't find it in the spice aisle of your supermarket, you can make your own by combining 1/2 tsp cumin, 1/4 tsp cinnamon, 1/4 tsp coriander, 1/4 tsp black pepper, 1/8 tsp ground cloves, 1/8 tsp nutmeg and a pinch of cayenne.
