Monday, January 30, 2006
Crockpot Indian Curry with Chicken
I'm very excited to try this one this week... we LOVE Indian food at our house! I plan on tweaking the recipe a little, I think. Adding a little spicy curry powder and a couple other things.
I'll serve it with fragrant jasmine rice (that's what the indian restaurant we love serves with their dishes), and some pitas topped with onion and garlic and then baked. (our version of the indian bread -- Naan or Kulcha)
I have a great recipe for baked samosas (another indian side dish). But it's very labor intensive and I'll probably get the hubby to stop by the indian carryout on the way home! ;)
From my BHG Biggest Book of Slow Cooker Recipes book:
5 medium white potatoes, peeled (1-1/2 pounds)
1 medium green sweet pepper, cut into 1-inch pieces (3/4 cup)
1 medium onion, sliced
1 pound skinless, boneless chicken breast halves or thights, cut into 1-inch pieces
1-1/2 cups chopped tomatoes
1 tablespoon ground coriander
1-1/2 tsp. paprika
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
3/4 tsp salt
1/4 - 1/2 tsp crushed red pepper
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 cup chicken broth
2 tablespoons cold water
4 tsp cornstarch
1. In a 3-1/2 - 6-quart slow cooker, place potatoes, sweet pepper, and onion. Place chicken on top of vegetables.
2. In a medium bowl, combine tomatoes and spices; stir in chicken broth. Pour over chicken pieces.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. If using low-heat setting, turn to high-heat setting. Combine cold water and cornstarch; stir into mixture in cooker. Cover and cook 15-20 minutes more or until slightly thickened and bubbly.
Makes 5 servings
246 calories/pserving
2g total fat/0g sat. fat.
Reviews:
Erin
Categories: indian, chicken, crockpot
I'll serve it with fragrant jasmine rice (that's what the indian restaurant we love serves with their dishes), and some pitas topped with onion and garlic and then baked. (our version of the indian bread -- Naan or Kulcha)
I have a great recipe for baked samosas (another indian side dish). But it's very labor intensive and I'll probably get the hubby to stop by the indian carryout on the way home! ;)
From my BHG Biggest Book of Slow Cooker Recipes book:
5 medium white potatoes, peeled (1-1/2 pounds)
1 medium green sweet pepper, cut into 1-inch pieces (3/4 cup)
1 medium onion, sliced
1 pound skinless, boneless chicken breast halves or thights, cut into 1-inch pieces
1-1/2 cups chopped tomatoes
1 tablespoon ground coriander
1-1/2 tsp. paprika
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
3/4 tsp salt
1/4 - 1/2 tsp crushed red pepper
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 cup chicken broth
2 tablespoons cold water
4 tsp cornstarch
1. In a 3-1/2 - 6-quart slow cooker, place potatoes, sweet pepper, and onion. Place chicken on top of vegetables.
2. In a medium bowl, combine tomatoes and spices; stir in chicken broth. Pour over chicken pieces.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. If using low-heat setting, turn to high-heat setting. Combine cold water and cornstarch; stir into mixture in cooker. Cover and cook 15-20 minutes more or until slightly thickened and bubbly.
Makes 5 servings
246 calories/pserving
2g total fat/0g sat. fat.
Reviews:
Erin
Categories: indian, chicken, crockpot
