I’ve always really appreciated that my parents tried to teach us as much culture as possible. We traveled all over the US and to many countries outside the US. My dad is a history buff so he loved to be our tour guide and teach us U.S. History and European history as we traveled to historical sites.
My mom cooks food from all sorts of different places like Hungarian goulash, Spanish paella, and lots of different Thai food, like my favorite fresh spring rolls. My favorite food since I was a small girl was sushi. And I mean good, authentic Japanese sushi–not “California rolls”. Now that I’m a mom I want my kids to have the same culture-rich experiences through travel and food.
Chicken Tikka Masala is probably at the top of most people’s Indian dish favorites. It’s impossible not to love with it’s rich, creamy, spicy tomato and flavor. I serve it over basmati rice with homemade naan. This slow cooker recipe makes it even easier to make — only 5 minutes to prepare, and the result is amazing!
- 5-7 skinless chicken thighs
- 1 cup coconut milk
- 1/4 cup chopped fresh cilantro and/or crushed almonds
- 4 cups of cooked jasmine or basmati rice
- 2 Tbs olive oil
- 1 clove garlic minced
- 1/3 cup chopped onion
- 3 tsp garam masala or substitute 2 tsp paprika and 2 tsp cumin
- 1/2 tsp salt
- 3 8oz cans tomato sauce
- *1/4 jalapeno pepper seeds removed, finely chopped (optional)
Mix sauce ingredients together in a bowl. Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for 6-7 hours. Shred chicken (discard any bones). Stir in coconut milk. Add cilantro. Serve over basmati rice.
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