Chicken Tikka Masala

Last night we were craving our favorite Indian spot... but it was Easter, so of course it was closed ;-( When a place is closed, it only makes you want it more. SO, we took matters into our own hands and started a new Easter tradition - Chicken Tikka Masala will certainly be our family's Easter dinner for years to come! It was so delicious!!! Even baby Tilman loved it and as proof... he had a THIRD helping!

This meal is super easy too, so you can enjoy family time while the crockpot does the magic!

What you need:
1LB chicken breast, cut into bite sized peices
1TBSP fresh ginger, grated
3 cloves minced garlic
1C diced tomatoes
1C canned unsweetened coconut milk (I used full-fat, but can sub for light)
1TBSP cumin
1tsp turmeric
1tsp curry powder
1/2TBSP chili powder
4oz fat free plain Greek yogurt
2TBSP cornstarch
salt to taste
4TBSP chopped fresh cilantro

How to:
- Combine ginger, garlic , tomatoes, coconut milk, spices, and chicken in your slow cooker. Cook on high for 4 hours, or low for 8 hours. Uncover and let cool ten minutes.

- Stir together yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes. Taste and add salt as needed.

- Serve over basmati rice (I used black rice) with a sprinkling of cilantro leaves.