Chicken Tikka with Lime and Mint
February 2, 2016
- Prep: 10 hrs
- Cook: 5 hrs
-
10 hrs
5 hrs
15 hrs
- Yields: Serves 4-6
Directions
1Cook the tikka paste along with the chicken in a pan until fragrant and the chicken has lightly browned.
2Once browned, place into the slow cooker with the coconut cream and mix well.
3Cut the limes and gently squeeze them before placing into the slow cooker.
4Add the fresh chillies to your taste ( leave them whole) and a handful of fresh mint, keep a few mint leaves to garnish at the end.
5Leave on low for 5 hours.
6Once cooked take the chicken out and chargrill on the BBQ each side for a few minutes.
7Serve with Asian greens or a fresh summer salad!
8Slow cooker size 5L
By Dani Doherty
1 Review
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Gabrielle
March 13, 2021
Another winning dinner from this group!
Easy & fun to make with minimal ingredients, it sat in the slow cooker for about 6 hours then I popped it on a pan and served the sauce in a bowl to dip. I served with Asian salad and quinoa salad. It tasted better than the chicken tikka from my local Indian restaurant for below half the price. My other half told me it was the best thing I’ve ever made and he is my #1 fan when it comes to my cooking. The chicken was so tender (I used breasts)
Thank you for yet another great recipe!