Monday, August 1, 2016

Crock Pot Curry Chicken

I've come to realize that people either love Indian food, or they hate it, because of all the exotic spices not normally found in plain old American fare. 

Then there are those who enjoy it, but their bodies can't tolerate all those wonderful spices. 

I fall into the category that absolutely loves Indian food! And it doesn't cause me any digestive issues.

The recipe I'm sharing today is from Rebecca MacLary over at Paleohacks. It's the first Indian dish I've ever tried for the crock pot and it's extraordinarily delicious!  In addition, it's easy to prep, and tastes just as good as the chicken curry you can get in an Indian restaurant. Hope this is something you'll enjoy!

Crockpot Curry Chicken 

Yield: 4 servings
Ingredients:
  • 2 lbs skinless chicken breast
  • 2 tbsp tomato paste
  • 1 tbsp organic, cold-pressed coconut oil
  • 1 cup full-fat coconut milk
  • 3/4 cup chicken broth
  • 1 thumb fresh ginger, minced
  • 2-6 garlic cloves, minced
  • 1 medium fresh green chilli, minced
  • 1 onion, finely chopped
  • 2 medium red bell peppers, diced
  • 3-4 tbsp Garam Masala
  • 1/2 - 1 tsp cumin seeds
  • salt
  • pepper

Directions:

  1. Take your crockpot and give it a big sloppy kiss because, believe me, it’s about to provide you with a life-changing gastronomic experience!
  2. Optional: Heat the coconut oil in your crockpot and add the Garam Masala and cumin seeds, gently heating them until they begin crackle. The idea here is to infuse the oil and gently roast the spices, so have the rest of your ingredients ready to throw in right away.
  3. Add the tomato paste, coconut milk, ginger, garlic, chilli, salt, and pepper, and mix thoroughly.
  4. Give your spicy, coconutty mixture a hearty sniff and then throw in the onions, peppers, chicken, and broth.
  5. Make sure everything is thoroughly mixed together and then cover, ready to cook.
  6. Now for the most difficult part, time to play the waiting game! Depending on your level of patience you can cook on a high heat for around 4 hours, or if you’re feeling particularly disciplined (yeah, right!) you can place your curry on a low heat and cook for 7 or 8 hours.
  7. Remove the lid and savor that wondrous, magical smell of the spice-infused coconut goodness! Serve up and you’re good to tuck right in!
Do you like Indian food? Thanks for visiting and have a great week!

5 comments:

shelly said...

I would have to use canned pumpkin in lieu of tomato paste. Allergic! Sounds yummy. I own 3 crockpots and usually fire them up on my days off.

William Kendall said...

It's the spiciness that drives me away.

Norma Beishir said...

I'd have a problem with the spiciness, too. I have acid reflux.

Maria McKenzie said...

@Shelly: Canned pumpkin? That would work! 3 crock pots? You've inspired me to buy another one! They're so convenient:).

@William: I'm sorry you can't take the spice:(. It certainly doesn't appeal to everyone.

@Norma: My father-in-law has acid reflux and Indian food does not agree with him. He and my mother-in-law have been married for about 15 years, and while they were dating, we took them to an Indian restaurant. Mom-in-law said he drank nearly a whole bottle of Maalox that evening!

Rebecca MacLary said...

I'm glad you like it.
:)