Curry Chicken in the Crockpot

I love Indian food. I have tried numerous recipes at home trying to replicate the wonderful flavors that come from the authentic restaurants - no such luck. This recipe comes pretty darn close though. I think the simmering in the crock pot helps bring the spices out and hide the tomato taste.
I like it spicy so I added cayenne and red pepper flakes - you can always omit these or lower these if you don't want the spice.

Ingredients:
1.5 lb chicken, diced
1 can (28 oz) diced tomatoes
1 large onion, diced (or 2 small)
3 garlic cloves
3 TBS butter
2 TBS ginger
1 cup chicken broth
1/4 cup peanut butter (or almond butter)
1/4 cup diced cilantro
1 cup sour cream
Spice mix:
1/2 tsp cayenne pepper
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
2 TBS brown sugar
1 tsp ground coriander
1 tsp turmeric
3/4 tsp cinnamon
1 tsp ground cumin
1/2 tsp garam marsala
2 tsp chili powder

Directions:
1. In slow cooker, combine tomatoes, onions, garlic, butter, ginger, and spice mix.
2. whisk the peanut butter and chicken broth together and add to crock pot
3. Cover and cook on low for 5-8 hours
4. Remove sauce and put in blender. Let cool for 5-10 minutes before blending. Blend until smooth.
5. Add sauce back to crock pot and add chicken, cook for another hour on low until chicken is cooked.
6. Turn off heat. Stir in cilantro and sour cream.

Serve with warm naan and rice.





Notes:
Almond butter and peanut butter are pretty interchangeably and nutritionally similar. Either one works in this recipe. I used almond butter in this recipe.
Recipe adapted from http://salu-salo.com/slow-cooker-butter-chicken/

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