Curry Chicken

Curry Chicken

Add a little Indian flair to your dinner table with this easy curry chicken. This recipe serves 8.

Ingredients:

2 pounds boneless, skinless chicken breasts, diced into large chunks
2 medium onions – thinly sliced
1 15 oz. can chickpeas – drained and rinsed
2 medium sweet potatoes – peeled and diced
2 large Yukon gold potatoes, peeled and diced
1 large or 2 small zucchini, diced
2 cups coconut milk – light or regular
1 cup chicken stock – low sodium
1 5.5 oz. can tomato paste
4 tablespoons curry powder – salt-free
2 teaspoons salt
2 cloves garlic, chopped
2 teaspoons ground turmeric
4 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cracked pepper
2 tablespoon finely chopped or grated fresh ginger
1 fresh chili, sliced (optional)
1 stalk lemongrass, sliced (optional)
4 kaffir lime leaves, sliced (optional)
1 cup green peas – frozen
3-4 tablespoons lemon juice
cilantro – optional garnish
Rice

Directions:

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices. If you are using the chili, lemongrass and kaffir leaves, add them now too. Add chicken breasts, onion, chickpeas, both kinds of potatoes and the zucchini. Using tongs, gently toss ingredients together to ensure everything is evenly coated. Cook on Low for 8 hours or High for 4 hours. Stir in peas and lemon juice 5 minutes before serving. Serve over rice and with plenty of fresh cilantro.

In order to make this ahead of time, simply whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices in a small bowl. If you are using the chili, lemongrass and kaffir leaves, add them now too. In a large gallon sized freezer bag, place the chicken and vegetables, except the peas, and pour your liquid spice mixture over everything in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the sauce over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the dish the same as above.

Crock Pot Week Day 2 – The Benefits of Slow-Cooking

Slow Turtle

So we all know the obvious benefit of crock-pot cooking… it’s having a nice hot meal ready and waiting for you! But what are some of the other benefits that you might not have thought of? Here’s one for you: Economics! Not only does a crock-pot use very little electricity to run, it also doesn’t heat up your whole kitchen and house the way leaving your oven on would. True we may be starting the early days of Fall, but you still don’t want your oven to make your whole house feel like an oven! And speaking of economy… when you slow cook, having the meat basting in its own juices for hours, you can use tougher, usually less expensive cuts of meat. The meats that seem a good price, but all that fat and connective tissue? FLAVOUR! The slow cooking will give it time to melt away and make a moist delicious roast! One last plug for the use of crock-pots: Safety! As a person who tends to be a bit (read: Majorly!) klutzy, it’s a lot safer to have a small, contained appliance plugged in all day or overnight, rather than leaving your oven or stove-top on, even on low. Anything that can help me cut down on kitchen accidents is A+ in my books!