Slow Cooker Chicken Tikka Masala

Sometime's its best to get home from a busy day knowing dinner is ready to go. Throw this curry together in minutes and you can keep yourself busy knowing dinner is ready and cooking away!

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total

  • 2

    Per Serving


  • 1tbsp Sunflower Oil
  • 4 Skinless, boneless Chicken Thighs
  • 1 White Onion, chopped
  • 1tbsp Tikka Curry Paste
  • 400g Tinned Chopped Tomatoes
  • 200ml Coconut Milk
  • Small Handful of Coriander, stalks removed
  • 250g Uncle Ben’s Pilau Rice


  1. Place a frying pan on a high heat (if the inside of your slow cooker is hob-safe, this will save on the washing up!). Add the oil and chicken thighs, cooking until brown.
  2. Reduce the heat to medium and add the onion followed by the curry paste. Cook for 2-3 minutes, or until the spices begin to release their aromas.
  3. Stir in the chopped tomatoes and coconut milk and transfer straight into the slow cooker with the lid fitted. Cook on low for at least 3 hours, until the chicken is tender.
  4. Heat the Uncle Ben's rice according to pack instructions then place into bowls. Top with the slow cooker curry and garnish with coriander leaves.


Carbohydrates (g) 51.9
Cholesterol(mg) 150
Dietary Fiber (g) 5.1
Energy (kJ) 2717
Protein (g) 36.1
Sugars (g) 11.6
Total Fat (g) 31.9
Saturated Fat (g) 12.3
Salt(g) 0.93
Sodium (mg) 371
Trans Fat(g) 0.3

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