SLOW COOKER CHICKEN TIKKA MASALA FOR THE SLOW FOOD CLASS ENJOY DAN:

SLOW COOKER CHICKEN TIKKA MASALA FOR THE SLOW FOOD CLASS

                                                                                                 By CHEF DAN:

serves 16

INGREDIENTS:

5-7 pounds boneless skinless chicken breast, cut into bit size-pieces

2 tablespoons coconut milk

1 onion, chopped

4 garlic cloves, smashed

1 thumb-size fresh ginger, minced

2 (28 Oz) can tomato puree

2 tablespoon EACH ground turmeric, ground chili powder ground cumin, ground garam masala, and Tandoori masala

1/2-teaspoon cayenne powder

2 cups Greek yogurt

Sea salt Seasoned Pepper Medley

Fresh cilantro

Jasmine rice

DIRECTIONS:

1.   In a skillet add oil over medium when sizzling.

2.   Add onions and sauté until caramelized.

3.   Add garlic and ginger and sauté 1 minute longer.

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

5.   Add tomato puree and next 6 ingredients:

6.   Cover and cook on high for 3-4 hours on low 6-8 hours.

7.   The last 1/2 –hour stir in the yogurt and cilantro

8.   Taste and season with salt and pepper to taste.

9.   Serve over jasmine rice.

JASMINE RICE:

4 cups jasmine rice

9 cups water

2 tablespoons oil

2 tablespoons black mustard seeds

DIRECTIONS:

1.   Cook rice according to package directions.

2.   In skillet heat oil over medium-heat when sizzling

3.   Add mustard seeds and cook until they started to POP.

4.   Remove and stir into the cooked rice.

ENJOY DAN:                                                               BON-APPETITE!!