Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

prep time: 15 min cook time 4-8 hr servings: 6 2 WW points/serving

Ingredients
1 ½ pounds chicken
½ cup Greek yogurt (no fat)
1 ½ tsp salt
1 cup onion, diced
3 cloves garlic, minced
1 Tbl peeled and minced fresh ginger
2 tsp ground coriander
2 tsp ground garam masala
1 teaspoon ground cumin
1 teaspoon turmeric
2 Tbl tomato paste
1 (15 oz) can tomatoes, diced
1 can light coconut milk (13.5 oz)
1 tsp olive oil

total exchanges carbs 2; protein 26: fat 5 1/3; vegetable 2
exchanges/serving carbs ½; protein 4; fat 1; vegetable 1

Directions
Place chicken, yogurt and 1 tsp salt in slow cooker and stir to combine
Heat oil in pan until simmering. Add onions and cook until tender.
Add garlic, ginger, coriander, garam masala, cumin, an turmeric and cook until fragrant.
Add drained tomatoes and remaining ½ tsp salt and bring to simmer, scrapping up brown bits.
Transfer to slow cooker and stir to combine.

Cover and cook on HIGH for 4 hours or Low for 8 hours. Stir in coconut milk. For a thicker sauce, cook uncovered an additional 30 minute on HIGH. Taste and season with salt if needed.

Serve over 2/3 cup of rice. Garnish with cilantro.

Storage: Leftovers can be refrigerated in an air tight container up to 4 days or frozen up to 3 months.

Until this recipe is added to the menu planner, use 1 serving of chicken and 1 serving of eggplant to get the equivalent exchanges in your meal