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Slow Cooker Keto Chicken Tikka Masala – vegetarian recipe
Stav Kogan

Slow Cooker Keto Chicken Tikka Masala

This Slow Cooker Keto Chicken Tikka Masala recipe delivers all the authentic, soul-warming flavor you love, made effortlessly in your own kitchen. Incredibly tender chicken thighs swim in a luscious, coconut-based sauce, creating a set-it-and-forget-it meal that will become your
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 serving
Calories: 468
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup (55 g / 1.94 oz) ghee or other healthy cooking fat
  • 70 g (2.5 oz) 1 small yellow onion, chopped
  • 1 recipe Tikka Masala Curry Paste
  • 240 g (8.5 oz) 1 large tomato, diced
  • 1 1/2 cups (360 ml) chicken stock
  • 2.7 lbs (1.2 kg / 2.65 lb) boneless, skinless chicken thighs, cut into 1 1/2-inch / 4-cm chunks
  • 1 1/2 cans (600 ml / 20.3 fl oz) full-fat coconut milk
  • Salt and pepper to taste
  • For Serving: Cauliflower rice or shirataki rice
  • 1/3 cup (30 g / 1.06 oz) Optional Garnish flaked toasted almonds and fresh cilantro
  • for the Best Tikka Masala
  • For an even deeper flavor, briefly sear the chicken chunks in the pan after cooking the onions and before adding the paste. This creates a delicious caramelized crust.
  • If your sauce is thinner than you'd like at the end, remove the chicken and switch the slow cooker to HIGH. Let the sauce simmer uncovered for 15-20 minutes to reduce and thicken.
  • This recipe is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and taste even better the next day.

Method
 

  1. In a large saucepan or Dutch oven, melt the ghee over medium-high heat.
  2. Add the chopped onion and cook for 5 to 8 minutes until softened and lightly browned.
  3. Stir in the Tikka Masala Curry Paste and cook for one minute, stirring constantly, until fragrant.
  4. Add the diced tomatoes and chicken stock to the pan, stirring to combine.
  5. Bring the mixture to a simmer.
  6. Transfer the sauce mixture to your slow cooker.
  7. Add the chicken thigh chunks and stir to coat.
  8. Cover and cook on LOW for 4 to 6 hours, or until the chicken is tender and cooked through.
  9. During the last 30 minutes of cooking, stir in the coconut milk.
  10. Once cooked, taste the sauce and season with salt and pepper as needed.
  11. Serve hot over cauliflower rice or shirataki rice, garnished with toasted almonds and fresh cilantro, if desired.
  12. Don't use light coconut milk! Full-fat canned coconut milk is essential for creating that signature rich, creamy texture without the sauce splitting.

Nutrition

Calories: 468kcalCarbohydrates: 8.5gProtein: 32.7gFat: 34.7g

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