In the last few years, we've become fans of mild curry dishes, but they often take a while on the stove-top, so they are often saved for weekends. However, when searching through The Family Dinner, I found a slow cooker version of a curried chicken dish, and I decided to check it out. It was ridiculously easy to make and a big hit at home. It was even a success at work - I split my leftovers with a colleague whose schedule didn't afford him a lunch period today. I changed a few of the directions, however, because I wanted to use organic meat without having to spend a fortune on a whole chicken or spend the time cutting it up. Enjoy!
You need:
1 small onion, cut into wedges
5 cloves of garlic, minced
1 tbsp. ginger, minced
2 tbsp. mild curry powder
1/2 cinnamon stick
14 oz. tomato sauce
1 lb. small, red potatoes, cut into quarters
3 lb. organic chicken pieces, bone in (I used thighs and drumsticks)
1 c. plain Greek yogurt
1 c. peas
In a small bowl, mix together the first six ingredients to make a sauce. Layer the potatoes in the bottom of your crockpot. Place the chicken pieces on top in a single layer, if possible. Pour the sauce on top. Cook, on low, for 8 hours. Fifteen minutes before the time is up, carefully remove the chicken pieces and debone. Discard the bones and return the chicken, along with the yogurt and the peas, into the pan and stir. Cook for an additional 15 minutes. Serve over rice.
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