Saturday, November 20, 2010

Crock Pot Indian Curry

On my quest to try more curry, I found this simple recipe. I've never had Indian Curry before so I don't know how this compares to the real thing, but I was willing to give it a try!

Slow Cooker Indian Curry-shared from A Year of Slow Cooking
1 can coconut milk
1 tbsp tomato paste
2 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 inch peeled ginger, grated
few dashes of hot sauce
1 onion, chopped
2-3 cloves minced garlic
1 sweet pepper, chopped
2 sweet potatoes, peeled chopped
1 can garbanzo beans, rinsed/drained
1 lb chicken breast(optional)

Place milk, paste, spices, garlic, hot sauce, and ginger in bottom of crock pot. Stir well. Place chicken in sauce and flip a couple of times to coat well. Add in veggies and beans. Cook on low for 7-9 hours or high for 4-6 hours. (I did stir in my veggies to get them coated in the sauce, but you don't have to.) Right before serving, remove chicken and shred, add back in and coat with sauce. Serve over your favorite rice.

**Like I mentioned before I am not sure how authentic the spices are, but it was still pretty good and curbed my curry craving! It was a touch spicy but not hot. I didn't think my boys would like it so I offered them something else. Little did I know they LOVED it, mostly the beans. This could easily be adapted to vegetarian by omitting the chicken and adding in more beans and veggies.

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