TIKKA CHICKEN MASALA IN THE CROCK POT FOR THE SLOW COOK CLASS ENJOY DAN:

TIKKA CHICKEN MASALA IN THE CROCK POT FOR THE SLOW COOK CLASS

                                                                                                   By CHEF DAN

Serves 20

INGREDIENTS:

7 pound boneless, skinless chicken breasts pounded and cut into bit-size pieces.

2 tablespoons sesame oil

2 onions, chopped

1 thumb-size fresh ginger, peeled and minced

4 garlic cloves, smashed

2 (28 Oz) can tomato puree

2 tablespoons EACH ground coriander, ground turmeric, ground chili powder, ground cumin, smoked paprika, fennel powder and Tandoori masala.

1 (105 Oz) can RO*TEL diced tomato with green chilies

1 (14.5 Oz) can diced tomatoes

1/2-teaspoon cayenne powder

1 (19 Oz) can Mae Ploy coconut milk

1/4-lime juice

Sea salt and Seasoned Pepper Medley to taste

Fresh cilantro

Jasmine rice

DIRECTIONS:

1.   In a skillet add oil over medium-heat and when sizzling.

2.   Add onions and sauté until caramelized, about 5-7 minutes.

3.   Add ginger and garlic and sauté for 2 minutes.

4.   Add onion mixture in the bottom of a prepared crock-pot.

5.   Add tomato puree and next 12 ingredients.

6.   Place all 12 ingredients over the onion mixture.

7.   Add chicken pieces.

8.   Season with salt and pepper

9.   Cover and cook on high for 3-4 hours ,cook on low for 7-8 hours.

10.                At the end add cilantro.

JASMINE RICE:

4 cups jasmine rice

8 cups water

1 tablespoon truffle oil

2 tablespoon black mustard seeds

DIRECTIONS:

Bring water to as boil and cover and simmer for 40 minutes.

Heat oil in a skillet after medium-heat and when sizzling.

Add mustard seed and when they start POP; remove from heat.

Stir into cooked rice.

ENJOY DAN:                                                              BON-APPETIE