Simple CrockPot Chicken Tikka Stew
This recipe is so so so simple. It truly is a set it and forget it situation!
- 4 boneless skinless chicken breasts - also great with chickpeas or tofu!
- 1 cup plain whole milk yogurt or plain unsweetened coconut yogurt to keep vegan
- 1 28 oz. can whole peeled tomatoes
- 1 brown onion - chopped
- 5 cloves of garlic chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon Cardamom
- 1 tablespoon Cumin
- 1 tablespoon Paprika
- 2 teaspoons garlic powder
- 1 tablespoon Gram masala
- 1 tablespoon Coriander
- 1 tablespoon Turmeric
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon cayenne
- 1/4 cup dry red wine
- 2 tablespoon red wine vinegar
- Pinch of white sugar
- 2 bay leaves
- 1/2 cup fresh peas
- 1 quart chicken or vegetable broth
- 3 tablespoons butter - use coconut oil keep vegan
- 3/4 cup whole milk or coconut milk for vegan
- First sauté your onion with some olive oil in a skillet for 5 minutes or so and allow the onions to sweat a little and become translucent. After about 5 minutes, transfer directly into the crock pot and turn it on high for 4 hours.
- Add in the chopped garlic and ginger and give it a good stir.
- Next combine all the spices ands create your own spice blend. Mix it up in a separate bowl and give it a little taste. You should be able to taste everything include a little salt. If you think it needs more salt, go ahead and add it in. Add in about half of the spice blend and the bay leaves into the crock pot and give it a little stir.
- Now add in the yogurt, can of tomatoes and chicken broth or vegetable broth.
- Give it a stir and taste it. It should have a bold flavor. If it taste like it needs more salt- add it. If you want to add more spices, add it!
- After is passes your personal taste test, add in the chicken breasts and red wine. Allow to cook for 2 1/2 hours on high with the lid on.
- After 2 1/2 hours, take the lid off and add in a pinch of sugar, the butter, milk, fresh peas and red wine vinegar to give it a little brightness at the end. I like to temper the milk so it doesn’t curdle. I do this by mixing a little of the sauce with the milk in a separate bowl to slowly bring up the temperature of the milk. Quickly whisk in the milk mixture straight into crockpot.
- Allow it to cook together for another 25 minutes before serving over white rice.
- Top with fresh cilantro and serve immediately!
with love + salt