Now that the days are becoming shorter and the temperatures are cooler, I've been craving some warm and spicy foods of late. Since we haven't had Indian cuisine in a while, I figured it was time to add another Indian(ish) dish to my repertoire. A quick search led to a chicken curry recipe, and the fact that it was cooked in the slow cooker sealed the deal. This chicken curry is mildly spiced (sub in a hotter curry powder or add in a chopped jalapeño if you desire more heat), and in addition to chicken also features the flavors of fire-roasted tomatoes, onions, and sweet potatoes. However, this curry dish would lend itself well to a variety of flavors, so feel free to substitute in your favorite vegetables or whatever veggies you have on hand. (I'm thinking fresh pumpkin this time of year could be an awesome addition or substitution.)
Slow Cooker Chicken Curry (printer-friendly version)
makes 4-6 servings
1 cup frozen green peas
chopped roasted cashews
1. In the bowl of your slow cooker (I used my two-quart bowl), whisk together the coconut milk and vegetable broth. Stir in the diced tomatoes, curry powder, salt, cayenne pepper, and garam masala. Add in the chicken thighs, diced onion, and diced sweet potatoes. Stir to combine, evenly coating the chicken and veggies in the spice sauce.
2. Place the lid on the slow cooker and cook on high for 4 hours, or until the internal temperature of the chicken reaches 165 degrees. Five minutes before serving, stir in the frozen green peas and drained chickpeas.
3. Serve over rice and garnish with fresh cilantro and chopped cashews, if desired.
(lightly adapted from this recipe from The Lemon Bowl)
makes 4-6 servings
1/2 cups light coconut milk
1 cup low sodium vegetable broth
15 oz can fire-roasted diced tomatoes
2 tablespoons curry powder
1 teaspoon coarse sea salt
1/2 teaspoon cayenne powder
1/2 teaspoon garam masala
1 pound boneless, skinless chicken thighs, fat trimmed
1 medium yellow onion, diced
2 small sweet potatoes, peeled and diced1 cup frozen green peas
15 oz can chickpeas, drained and rinsed
For garnish:
cilantrochopped roasted cashews
1. In the bowl of your slow cooker (I used my two-quart bowl), whisk together the coconut milk and vegetable broth. Stir in the diced tomatoes, curry powder, salt, cayenne pepper, and garam masala. Add in the chicken thighs, diced onion, and diced sweet potatoes. Stir to combine, evenly coating the chicken and veggies in the spice sauce.
2. Place the lid on the slow cooker and cook on high for 4 hours, or until the internal temperature of the chicken reaches 165 degrees. Five minutes before serving, stir in the frozen green peas and drained chickpeas.
3. Serve over rice and garnish with fresh cilantro and chopped cashews, if desired.
(lightly adapted from this recipe from The Lemon Bowl)
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