Chicken and Red Tomato Curry

I love Indian food because of the extensive use of different herbs and spices.  But for the same reason I'm crazy about it, others may not like it, or even have trouble digesting it!

If you are a lover of Indian cuisine, try this easy recipe from the Cincinnati Enquirer.  It's healthy, and not too fattening.  Throw it together in one pot, serve over rice--and yum!  Hope you like it!

Lal Tamatar Murgh (Chicken and Red Tomato Curry)

3 T sunflower oil
1 medium onion
1 T ginger garlic paste *
1 1/4 lbs skinless chicken breasts, kept whole
1/2 t turmeric
1 t garam masala *
salt to taste
14 1/2 oz. can chopped tomatoes
2 T chopped cilantro

Heat the oil in a saucepan and fry onion until soft.  Add the ginger garlic paste, stir and add the chicken, stirring to seal in on all sides.  Once the chicken is sealed, stir in the turmeric, garam masala and salt.  Mix well.  Pour in tomatoes and bring to a boil.  Reduce heat and simmer until chicken is done, adding a little water if necessary.  Serve hot, sprinkled with cilantro.  Serves 4.

*Available in the international section of most large grocery stores.

Do you love Indian food?  If so, what's your favorite dish?

Crock Pot Curry Chicken

I'm recuperating from gum surgery, so today I'm reposting one of my favorite recipes -- one that I won't be able to eat for another two weeks! I can't enjoy it any time soon, but I hope you will!

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!

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!

Recipe Friday: Chicken and Red Tomato Curry

I love Indian food because of the extensive use of different herbs and spices.  But for the same reason I'm crazy about it, others may not like it, or even have trouble digesting it!

If you are a lover of Indian cuisine, try this easy recipe from the Cincinnati Enquirer.  It's healthy, and not too fattening.  Throw it together in one pot, serve over rice--and yum!  Hope you like it!

Lal Tamatar Murgh (Chicken and Red Tomato Curry)

3 T sunflower oil
1 medium onion
1 T ginger garlic paste *
1 1/4 lbs skinless chicken breasts, kept whole
1/2 t turmeric
1 t garam masala *
salt to taste
14 1/2 oz. can chopped tomatoes
2 T chopped cilantro

Heat the oil in a saucepan and fry onion until soft.  Add the ginger garlic paste, stir and add the chicken, stirring to seal in on all sides.  Once the chicken is sealed, stir in the turmeric, garam masala and salt.  Mix well.  Pour in tomatoes and bring to a boil.  Reduce heat and simmer until chicken is done, adding a little water if necessary.  Serve hot, sprinkled with cilantro.  Serves 4.

*Available in the international section of most large grocery stores.

Do you love Indian food?  If so, what's your favorite dish?