A chicken curry dish ideal for the slow cooker

I didn’t think chicken tikka masala could get much better. Then I remembered my fall-season best friend – the slow cooker.

This is a curry dish that benefits from a nice, long simmer anyway. So why not let that happen while I’m off doing other things? That’s what I call smart cooking.

Spooned over steamed rice, this easy Slow Cooker Tikka Masala is about to make your busy holiday season very happy indeed.

This is a simple “dump and go” recipe. But if you have some extra time, I heartily recommend marinating the chicken in some yogurt and sauteing the onions and garlic with the spices before putting everything in the slow cooker.

While the extra steps give the dish a bit more depth and nuance, if you skip them, I promise you’ll still be happy having this for dinner.

You can substitute chicken breasts for the thighs, although thighs hold up better over the long cooking, while breasts tend to fall into shreds.

For a little smoky tandoori flavor, you also could use smoked paprika and roasted tomatoes.

Serve this with a simple pot of basmati rice.

If you start cooking the rice at the same time you add the cream to the chicken, the whole meal is ready at the same time.

Slow Cooker Chicken Tikka Masala

1 to 1 1/2 pounds boneless, skinless chicken thighs

1 large onion, diced

3 cloves garlic, minced

1-inch piece whole ginger, peeled and grated

2 tablespoons tomato paste

1 to 2 tablespoons garam masala, divided

2 teaspoons paprika

2 teaspoons kosher salt

1 (28-ounce) can diced tomatoes

3/4 cup heavy cream or coconut milk

Fresh cilantro, chopped (optional; garnish)

2 cups cooked rice

CUT the chicken thighs into bite-sized pieces. (Optional: Marinate the chicken in 1/2 cup plain yogurt for up to 6 hours. Shake to remove excess yogurt before continuing.) Place the chicken pieces in a 3-quart or larger slow cooker.

STIR in the onion, garlic, ginger, tomato paste, 1 tablespoon garam masala, paprika and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices. (Optional: Saute the onion and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes.)

COVER the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

SERVE over rice with cilantro sprinkled over the top. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

YIELD: 4 to 6 servings.

This story was originally published December 16, 2014 at 8:00 PM with the headline "A chicken curry dish ideal for the slow cooker ."