Pollo tikka masala en olla de cocción lenta

Ingredientes

• 1/2 tablespoon olive oil
• 1 white or yellow onion, chopped
• 1 jalapeño, seeds removed and finely diced
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
• 1 tablespoon fresh grated ginger
• 1/2 lemon, juiced (about 1–2 tablespoons fresh lemon juice)
• 1 tablespoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon curry powder
• Freshly ground black pepper, to taste
• 1/4 teaspoon salt
• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup light coconut milk (from the can)
• Additional salt, to taste
• Plain Greek yogurt
• Chopped fresh cilantro

Preparación

1. 1

   Prepare the Slow Cooker Base: Heat olive oil in a skillet over medium heat. Add the chopped onion and diced jalapeño, sautéing until the onions are translucent and soft, about 5 minutes. Next, add the minced garlic and cook for another minute until fragrant. Transfer this mixture to the slow cooker.

2. 2

   Add Spices and Liquid Ingredients: Into the slow cooker, add the crushed tomatoes or tomato puree, fresh grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, curry powder, black pepper, and 1/4 teaspoon salt. Stir well to combine all the ingredients.

3. 3

   Add Chicken: Place the boneless skinless chicken breasts into the slow cooker, submerging them in the sauce mixture.

4. 4

   Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.

5. 5

   Finish with Coconut Milk: About 15-20 minutes before serving, stir in the light coconut milk and adjust salt to taste. Let it heat through, allowing the sauce to become creamy and flavorful.

6. 6

   Serve: Garnish with plain Greek yogurt and chopped fresh cilantro if desired. Serve hot with rice or naan bread.