Burgundy Mushroom Risotto

daisi - February 4, 2012

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daisi - February 4, 2012

Slow-Cooker Indian Curry

daisi - February 4, 2012
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You know me and how much I love a slow-cooker recipe. And I love to try new things. The Crockpot 365 Blog is a great resource for finding delicious and easy recipes for your crockpot. I decided to try this Indian curry dish and it was pretty tasty. Full disclosure, I am more of a Thai curry person, than an Indian curry person. But as that is a personal preference, who am I to deny of you of this easy and tasty Indian dish?

Here is what you’ll need:

  • 1 13.5 oz can of coconut milk (not the light stuff)
  • 1 can garbanzo beans, drained and rinsed
  • 4-6 frozen skinless, boneless chicken thighs
  • 1 Tablespoon tomato paste
  • 2 Tablespoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 inch peeled and grated ginger
  • few dashes of hot sauce (totally forgot this ingredient)
  • 1 yellow onion, chopped
  • 2 or 3 cloves, chopped garlic
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 of an eggplant, chopped (I left this out due to personal preference)
  • 1 sweet potato, peeled and chopped
  • OPTIONAL: 1/2 teaspoon cayenne pepper – this dish is NOT spicy on it’s own so add this if you want a spicier curry

It does look like a long list of ingredients, but I think you should have most of the spices and some of the other items already so don’t be intimidated. I prepared everything the night before and put them in plastic containers in the fridge so I could just assemble in the morning.

Chop all of the veggies and place them in a large bowl.

Next combine all of the spices, coconut milk, tobasco sauce, and tomato paste, it’s a beautiful yellow color.

Here’s a helpful tip – if there ever was a time for a crockpot liner, it’s now. Curry has a very strong flavor/smell so line your crockpot for easy clean-up and less of a chance that everything you make after this has a slight curry taste.

So, when you’re ready to start the cooking process, line your crockpot and place the curry sauce in the bottom.

Add the frozen chicken thighs and flip them over a few times to coat in the sauce.

There is chicken under there, promise.  Next, pour in the garbanzo beans, also known as chickpeas, don’t ask me why.

Now top the bonzo-chick-beans-peas with the chopped vegetables. Don’t stir them in the sauce, let them sit on top and steam.

Cover and cook on low for 7-9 hours, or on high for 4-6. Stir to mix flavors.

Serve over your choice of rice and, of course, with naan.

 

Slow-Cooker Indian Curry

Slow-Cooker Indian Curry

Ingredients

  • 1 13.5 oz can of coconut milk (not the light stuff)
  • 1 can garbanzo beans, drained and rinsed
  • 4-6 frozen skinless, boneless chicken thighs
  • 1 Tablespoon tomato paste
  • 2 Tablespoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 inch peeled and grated ginger
  • few dashes of hot sauce (totally forgot this ingredient)
  • 1 yellow onion, chopped
  • 2 or 3 cloves, chopped garlic
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 of an eggplant, chopped (I left this out due to personal preference)
  • 1 sweet potato, peeled and chopped
  • OPTIONAL: 1/2 teaspoon cayenne pepper - this dish is NOT spicy on it's own so add this if you want a spicier curry

Instructions

  1. Chop all of the veggies and place them in a large bowl.
  2. Next combine all of the spices, coconut milk, tobasco sauce, and tomato paste, it's a beautiful yellow color.
  3. Line your crockpot with a crock pot liner and place the curry sauce in the bottom.
  4. Add the frozen chicken thighs and flip them over a few times to coat in the sauce.
  5. Pour in the garbanzo beans and top with the chopped vegetables. Don't stir them in the sauce, let them sit on top and steam.
  6. Cover and cook on low for 7-9 hours, or on high for 4-6. Stir to mix flavors.
  7. Serve over your choice of rice and, of course, with naan.
http://shesthebross.com/2012/02/slow-cooker-indian-curry/

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