Chicken Tikka Masala & Panang Curry Recipes

Clearly I was feeling Southern/South Eastern Asian inspired by a few Pinterest finds, and the last two kitchen endeavors both came out deliciously! The first was Chicken Tikka Masala, which was my first slow cooker meal and the beau's been raving about it since. And last night I made Panang Curry, which too got the stamp of approval. So I will share recipes and pictures for your kitchen fun and fellow foodie enjoyment!

Slow Cooker Chicken Tikka Masala (Adapted from Cooking Classy)

Ingredients:
~3 lbs boneless, skinless chicken breast
1/2 large yellow onion, finely diced
4 cloves garlic, minced
2 Tbsp freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 oz) can tomato puree
1 1/2 cups plain non-fat greek yogurt
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 Tbsp Garam Masala*
1 Tbsp cumin
1/2 Tbsp paprika
2 tsp salt, or to taste
3/4 tsp cinnamon
3/4 tsp freshly ground black pepper
1-3 tsp cayenne pepper (to your spice preference)
2 bay leaves
1 can of light coconut milk

Prepared Long Grain White Rice or Basmati Rice
Chopped cilantro, for serving

*I couldn't find Garam Masala so I looked up an easy recipe and found this one. But it called for some other hard to find spices, so I ended up just combining what I had which was cumin, ground black pepper, cinnamon, nutmeg and cloves. And it was sufficient.

Directions:
In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper.

 Stir until combined. It should have a pinkish-hue.

Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce.  Add in 2 bay leaves.

Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).

Pour in full can of coconut milk, and gently stir.  Allow mixture to cook 20 minutes while you prepare the rice.

 Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

I felt I needed some veggies, so I quickly whipped up some Broccoli Fritters  which you can see photobombing CTM's shine, another Pinterest find. I think I used a little too much cheese, but here's the link to the recipe anyway. 

You probably are feeling all spoiled with the step by step pictures of the first recipe, I clearly wasn't in a rush like I was last night. So you only get one of this equally delicious meal...

Panang Curry (Adapted from Recipris)

Ingredients: (Serves 4-6)
2 tbsp. oil
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Panang Curry Paste
2 cans coconut milk (13.5 oz. each)
1 1/2 tbsp. brown sugar
1 tbsp. reduced sodium soy sauce
1 tbsp fish sauce
1 1/2 tbsp. lime juice
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves
~1.5lb boneless chicken breast thinly sliced
5 broccoli florets
1 cup red belpepper
(10 snap peas - I didn't end up having room, overdid it on the broccoli :) )


Directions:
In a large pan or wok, heat oil on medium heat. Add the chicken and blanch until most of the pink is gone (this will cut down cooking time in the sauce later). Remove and set aside. Oil the pan again. Once hot, add ginger and garlic and let cook until light brown. Stir in curry paste. Whisk in coconut milk, brown sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. (I like fresh limes, so I used the juice of about 1/2 a lime). Add veggies, chicken and basil leaves and cook until chicken is cooked completely. Garnish with basil leaves (some like to add crushed cashews as well). And enjoy!


Happy Friday everyone!

xox