Slow Cooker Chicken Curry

I got a SLOW COOKER!  I'm pretty excited about this one.  Mostly because my favorite meals are stewy, one pot affairs; best eaten over rice.  I think this puts us in slow cooker territory.  This thing's not going into the cupboard but staying on the counter all season.  I'm really looking forward to prepping meals in the am hours and coming home to a hot dinner. 

Slow Cooker Chicken Curry

1 lb boneless, skinless chicken breast, 1" pieces

8 oz potatoes, 1" pieces

8 oz carrots, peeled, 1" pieces

2 tablespoons minced ginger

3 cloves garlic, minced

1 yellow onion, finely diced

1 14 oz tin diced tomatoes

1 cup light coconut milk

1 cup water

2 tablespoons curry powder

1 teaspoon garam marsala

1 tablespoon cumin

1/2 teaspoon fennel powder

1/2 teaspoon fenugreek

s + p

1 cup chopped green beans

Stir everything, except the green beans, together in the bowl of a slow cooker.  Make sure it's all evenly mixed.  Cover and set to high.  Cook about 4 hours undisturbed: chicken will be cooked through and potatoes tender. Stir in green beans, recover and cook 30 more minutes.  Serve with rice, if desired.    

Basic Indian Curry

I love curry when it's cold.  Warm, aromatic and full of flavorful spices:  it really is the best thing.  Here's a simple one you can whip up for a delicious vegetarian dinner on the fly.  

Garam masala is an indian spice blend.  I use one from Simply Organics brand.  It's a blend of peppers, mace, nutmeg, cinnamon, cloves...  

Ghee is a nutty, aromatic clarified butter commonly used in indian cooking.  It's great for cooking because of its high smoke point and buttery taste.  It can be found in well stocked grocery stores or substituted with a high heat oil.  

serves 2.

Basic Indian Curry

 bit of ghee or splash high heat oil, like grape seed, safflower, canola

1 yellow onion, diced

2 cloves garlic, minced

1 tablespoon ginger, peeled, minced

1 teaspoon cumin seeds, toasted

2 teaspoons garam masala

1/4 cup water

1 14 oz tin chickpeas, drained, rinsed

10 oz diced, canned tomatoes

salt, to taste

lime juice, to taste

Heat a saute pan over medium to medium high heat.  Add oil.  Add onion and saute until browned.  Add ginger, garlic, toasted cumin seeds and garam masala.  Cook, stirring until fragrant, about 2 minutes.  Add water and cook off.  Add chickpeas and tomatoes.  Simmer 10 minutes.  Season with salt and lime before serving.