Slow Cooker Chicken Tikka

Name: Slow Cooker Chicken Tikka
Ingredients: 1 kg chicken pieces; 75 g tikka spice powder or tikka paste; 1 tin coconut milk; 100 ml Glenilen yoghurt; ½ tbsp mint sauce; 1 tbsp mayonnaise; 1 tbsp fresh dill (finely chopped); 1 tbsp fresh mint (finely chopped); Poppadoms; Fresh pomegranate seeds; Fresh mint leaves

This slow-cooked chicken tikka is gently braised in coconut milk and warm spices until soft, juicy and full of flavour. Served on crisp poppadoms with a cool, herby tzatziki and a sprinkle of fresh pomegranate, it makes a vibrant little starter or a relaxed weekend dish with plenty of colour and freshness.

Ingredients

For the chicken tikka

1 kg chicken pieces
75 g tikka spice powder or tikka paste
1 tin coconut milk

For the homemade tzatziki

100 ml Glenilen yoghurt
½ tbsp mint sauce
1 tbsp mayonnaise
1 tbsp fresh dill finely chopped
1 tbsp fresh mint finely chopped

To serve

Poppadoms
Fresh pomegranate seeds
Fresh mint leaves

Method

Slow cooker tikka chicken

Sear the chicken pieces in a hot pan until lightly coloured on all sides.
Transfer the chicken to the slow cooker and add the tikka spice or paste.
Pour in the tin of coconut milk, then fill the empty tin with water and add that too.
Stir in the stock pot.
Cover and cook on low for 2½ hours, until the chicken is tender and the sauce is rich and fragrant.

Make the tzatziki

In a small bowl, combine the Glenilen yoghurt, mint sauce, mayonnaise, dill and mint.
Mix gently until smooth and well combined.
Refrigerate until needed.

Serve

Place a crisp poppadom on each serving plate.
Pile a spoonful of the warm tikka chicken on top.
Add a generous dollop of the homemade tzatziki.
Finish with fresh pomegranate seeds and a few mint leaves.
Serve straight away.

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