Sunday, November 20, 2011

Crockpot Indian Curry Recipe

Jackie passed along this yummy recipe.  The flavors were mild enough for the kids but I needed more dashes of Frank's hot sauce to kick it up a notch!

1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end.)
1 can garbanzo beans, drained and rinsed
4-6 frozen skinless, boneless chicken thighs (I used 2 huge chicken breasts)
1 T tomato paste
2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
1 t ground coriander
1 t ground cumin
1 inch peeled and grated ginger
few dashes of hot sauce (I used Frank's)
1 yellow onion. chopped
2 or 3 cloves of smashed and chopped garlic
1 green bell pepper, seeded and chopped
1 sweet potato, peeled and chopped

Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.

Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.

Cover and cook on low for 7-9 hours, or on high for 4-6. Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.

1 comment:

Jackie said...

Jessie,
I laugh every time I see my name on your site! I must have recipe amnesia. As soon as I stop chewing a dish I instantly forget about it. I need to send you more recipes so I can "remember" them by seeing your posts. :)

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