There's something about Indian cuisine that is a huge sensory stimulation for me. The colors, the fragrant smell of curry, and the array of spices the dishes encompasses.
I don't often get to use my slow cooker much but I decided to get some use out of it on my day off with today's recipe. This stew brings all the wonderful and complex flavors that Indian cuisine promises and is a protein packed dish from the spinach, chicken and garbanzo beans. Easy, great flavor profile, and healthy? Bookmark it, folks.
This hearty stew probably is ideal during the fall/winter but for me, I don't discriminate when food should be eaten. Breakfast for dinner? Happens frequently. Warm stews during the summer? Makes sense.
Have a great Monday. Xo
Ingredients (Adapted from Better Home & Gardens) Serves: 8
Nonstick cooking spray
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup onion, chopped (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper and/or cayenne pepper
2 15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 14 1/2ounce can diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoons lime juice
1 9 ounce package fresh spinach (optional)
4 cups hot cooked rice (optional)
Procedure
1. Lightly coat a 6-quart slow cooker with cooking spray. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
2. Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.
I don't often get to use my slow cooker much but I decided to get some use out of it on my day off with today's recipe. This stew brings all the wonderful and complex flavors that Indian cuisine promises and is a protein packed dish from the spinach, chicken and garbanzo beans. Easy, great flavor profile, and healthy? Bookmark it, folks.
This hearty stew probably is ideal during the fall/winter but for me, I don't discriminate when food should be eaten. Breakfast for dinner? Happens frequently. Warm stews during the summer? Makes sense.
Have a great Monday. Xo
Ingredients (Adapted from Better Home & Gardens) Serves: 8
Nonstick cooking spray
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup onion, chopped (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper and/or cayenne pepper
2 15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 14 1/2ounce can diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoons lime juice
1 9 ounce package fresh spinach (optional)
4 cups hot cooked rice (optional)
Procedure
1. Lightly coat a 6-quart slow cooker with cooking spray. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
2. Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.
As an Indian it pains me to read that adding curry powder to random mix of ingredients passes off as Indian food these days. Please more research, bloggers!
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