Slow Cooker Chicken Tikka Masala
375 minGluten-freeLess inflammationMuscle preservationLuteal phaseSlow cookerMeal prep friendly
Servings:
4
·
Ingredients
- —Chicken breasts — 500 g
- —Onion — 1
- —Garlic cloves — 3
- —Ground turmeric — 1 ½ tsp
- —Black pepper
- —Garam masala — 1 tbspchoose one labelled gluten-free
- —Tomato purée — 300 g
- —Coconut milk (tinned) — 150 ml
Method
- 01Add the chicken, onion, garlic, spices and tomato purée to the slow cooker.
- 02Cook on LOW for 5.5 hours.
- 03Stir in the coconut milk 30 minutes before the end.
- 04Stir well and season with salt to taste.
- 05Serve with rice.
Why this works
Curcumin from turmeric is studied as an anti-inflammatory compound, but it is poorly absorbed on its own — pairing it with black pepper increases its absorption in the body several-fold. Chicken breast provides complete protein without excess carbohydrates, supporting muscle maintenance.
Sources
Are curcuminoids effective C-reactive protein-lowering agents in clinical practice? A systematic review and meta-analysis — Phytotherapy Research, 2014Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers — Planta Medica, 1998Scientific Opinion on the substantiation of health claims related to protein and growth/maintenance of muscle mass — EFSA Journal, 2010;8(10):1811Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months — the flavour often deepens overnight.
Reheating: Reheat gently in a pan over low-medium heat with a splash of water or coconut milk, or in the microwave in short bursts, stirring in between.
Pairing: Pairs well with rice, naan bread, or a simple cucumber salad on the side.
Nutrition (per serving)
380
kcal
32g
protein
18g
fat
22g
carbs
1.5g
fiber
Always check product labels for allergens.