Slow Cooker Chicken Tikka Masala
Rich and creamy tikka masala made dairy-free with coconut cream. Let the slow cooker do all the work while you go about your day.
PROTEIN 30g
CALORIES 380
P:E RATIO 7.9
TIME 375m
YIELD 6
P:E 7.9
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs chicken thighs, cubed 30G PROTEIN
1 can coconut cream DAIRY
1 can crushed tomatoes PRODUCE
1 onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
2 tbsp tikka masala spice blend FLAVOR
1 tbsp ginger, grated FLAVOR
3 cups cooked basmati rice CARB BASE
Fresh cilantro for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate curry and rice separately for up to 5 days. Freeze curry for up to 3 months.
- Batching: Full-fat coconut cream gives the best texture — don't use light.
- Reheat: Microwave curry 2-3 minutes. Rice separately for 90 seconds.
EXECUTION STEPS
01
HIGH HEAT SEAR
Place chicken, coconut cream, crushed tomatoes, onion, garlic, tikka masala spice, and ginger in the slow cooker.
02
HIGH HEAT SEAR
Stir to combine, cover, and cook on LOW for 6 hours or HIGH for 3 hours.
03
VEGGIE STEAM-SAUTÉ
Stir well and shred any large chicken pieces.
04
THE ASSEMBLY
Serve over basmati rice and garnish with fresh cilantro.
05
STEP 5
Divide into containers for the week.