This tikka masala is a curry that doesn’t feel overwhelming to make, and is a breeze in the slow cooker! As you know, take-out magically tastes even better the next day, and this dish is no different. If you’re not a fan of heat, feel free to omit the cayenne pepper; the chicken will taste just as good! The chicken and sauce are fantastic served by themselves, over cauliflower rice, or even for breakfast, topping potatoes and eggs!
1 can (28 ounces) Whole30-compliant crushed tomatoes
2 tablespoons Whole30-compliant tomato paste
1 tablespoon fresh lemon juice
2 packages (12 ounces each) frozen riced cauliflower or 6 cups raw cauliflower rice (see page 60)
¼ teaspoon salt
Chopped fresh parsley
Sprinkle both sides of the chicken with the salt. Cut each piece of chicken in half, then into 1-inch strips. Set aside.
Open one of the cans of coconut milk carefully; the top part should be solid. Spoon the solid portion into a large bowl and add ½ cup of the liquid. Stir in the turmeric, coriander, curry powder, cumin, garam masala, garlic, ginger, and cayenne pepper (if using). Add the chicken to the marinade. If needed, add more of the liquid portion of the coconut milk to cover. Cover and refrigerate overnight.
Combine the onion, crushed tomatoes, tomato paste, and lemon juice in a 6-quart slow cooker. Add the chicken and marinade and stir.
Cover and cook on high for 4 hours.
For the coconut cream, open the second can of coconut milk and spoon the solid portion into a medium bowl. Add ½ cup of the liquid and stir until no lumps remain.
Prepare the riced cauliflower according to the package directions.
Use a slotted spoon to transfer the chicken to a bowl; cover to keep warm. Use an immersion blender to blend the cooking liquid in the slow cooker until smooth. Add ¾ cup of the coconut cream; blend well. (Or transfer the cooking liquid to a blender, add the coconut cream, and blend.) Add the salt.
Serve the chicken over the cauliflower rice. Top with the sauce and sprinkle with parsley.
Christi Lazar, BazaarLazarr
Christi Lazar is the food writer, photographer, and creator of the popular blog BazaarLazarr, where the guiding principle is that healthy food should be fun! In 2016, Christi found food freedom through Whole30, which has been life-altering. Christi is a New York–based digital marketer who loves helping people navigate clean eating with her colorful and fun recipes. Having spent many years using her career as an excuse to deprioritize healthy eating, Christi is passionate about sharing her tips and tricks for balancing both.
