Slow Cooker Chicken Curry

I tasted this meal at a recent book club and was astonished.  This is the first curry I have ever enjoyed.  I have never enjoyed the taste of curry.  However, in this dish it was delicious, especially with naan!

Slow Cooker Chicken Curry

Recipe from newleafwellness.biz

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1, 6oz can of tomato paste
• 1, 13.5oz can of coconut milk
• 1 small onion, chopped (about one cup)
• 2 cups of frozen peas
• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
• 2 large cloves of garlic, minced
• 3 tablespoons honey
•  2 tablespoons curry powder
•  1 teaspoon salt
•  1 teaspoon crushed red pepper

Directions

1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
3. Cook on low 8 hours.

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

Read More

Slow-Cooker Coconut Ginger Chicken and Vegetables

Pic courtesy Simple Bites

I made this for dinner on Sunday. It was risky b/c we had the sister missionaries to dinner, but man oh man, it was worth it. It was SO yummy. Christian even loved it! It'll definitely be a repeat.

Slow-Cooker Coconut Ginger Chicken and Vegetables
adapted from Simple Bites 

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 2.5 lbs boneless, skinless chicken breasts, cut into four
• 2 cans coconut milk, not shaken
• 2 Tablespoons cornstarch
• 1 cup fresh or frozen vegetables of your choice (I used red pepper and carrots)

For the spice blend

• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (I subbed caraway seed)
• 1 1/2 teaspoons curry powder (I added a little more than this.)
• 1 teaspoon salt

Instructions

1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
3. In a saute pan, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pan. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and spices to slow cooker.
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6. Cook on low for 4 hours.
7. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen or fresh vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
8. Serve over hot rice.

Read More

Curried Chicken

I am not a curry fan at all, but there have been a couple of curry recipes I've tried that I love.  This is one of them.  Ignore the lentils in the picture above.  I forgot to take a picture of my finished product, and although it looks a lot like the above picture, it does not have lentils.  Grab some Naan bread from the store to go with it or eat it with rice.  Or try both like we did.  Either way, it's delicious!

Curried Chicken

2 lb chicken cubed

15 roma  tomatoes sliced,thin then halved

4 cloves of garlic, minced

3  t. curry powder *

2 t.  chili powder

¼ t. cumin

2 t. salt

1/3 c. vegetable oil

chopped fresh cilantro to taste

Heat oil in wok or very large saucepan over medium.

Add tomatoes, cook for 5 minutes, stirring

Add chili powder, curry, cumin salt and garlic.  Cook 3 minutes.

Raise heat  to Med-high and add chicken .  Stir fry for 5 minutes.

Turn heat down to medium or medium-low and simmer for 30 minutes.

Serve with fresh cilantro, rice  and/or Naan bread.

*I use regular McCormick curry powder, but if I want a bit more heat, I subsitute half of the curry powder with red curry powder.

Read More