Description
Slow Cooker Masala Chicken and Rice combines Indian spices and ground chicken for a comforting meal.
Ingredients
Scale
- 1 tablespoon butter
- 1 small onion, chopped
- 1 pound ground chicken
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 1 cup frozen peas
- 1 cup uncooked basmati rice
- 1–3/4 cups boiling water
- 2 tablespoons canola oil or butter
- 1 teaspoon salt
Instructions
- In a large skillet, heat butter over medium heat. Add chicken and onion, cook until no longer pink, 6-8 minutes, breaking into crumbles. Transfer to a 4-qt. slow cooker. Add tomato sauce, water, salt, garlic powder, cumin, chili powder, turmeric, garam masala, ginger, cinnamon and bay leaf; stir to combine. Cook on low 4-5 hours. Add peas, cook 30 minutes longer. Discard bay leaf.
- Meanwhile, preheat oven to 375°. Grease a 2-qt. baking dish. Add rice, water, salt and oil; stir to combine. Cover tightly with foil. Bake until water is absorbed, 25-30 minutes. Fluff with a fork.
- Serve chicken over cooked rice.
Notes
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 491
- Sugar: 4g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 51g
- Protein: 27g
Keywords: Slow Cooker Masala Chicken, Chicken and Rice, Indian Spices