Saturday, March 12, 2011

Chicken Curry

HERE is the recipe on the Real Simple site.

We altered this recipe to put some veggies in it.

2 6oz cans of tomato paste
16 cloves of garlic, chopped
8 T curry powder (we like sweet curry powder from Penzey's)
1 T cumin
2 medium onions, chopped
2 lbs bonless, skinless chicken thighs (about 10)
Kosher salt, black pepper
6 carrots, grated
2 sweet potatoes
bag of frozen peas
1 1/2 c. long-grain white rice (we make basmati rice, 1/2c per person)
2c. plain whole-milk Greek yogurt
Scallions, as garnish

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and 3 cups water. Add the onion, carrots, sweet potatoes and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.

2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).

3. Twenty minutes before serving add peas then cook the rice according to the package directions.

4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

Like your curry spicy? Turn up the heat by adding 1/4 to 1/2 teaspoon cayenne pepper along with the curry powder.

1 comment:

  1. Gluten-Free: I know it sounds crazy, but check your tomato paste!!!