Monday, August 5, 2013

NomNom: Slow Cooker Indian Chicken Stew

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)
cloves garlic, minced
teaspoons curry powder
teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper and/or cayenne pepper
15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 14 1/2ounce can diced tomatoes, undrained
cup chicken broth
bay leaf
tablespoons lime juice
9 ounce package fresh spinach (optional)
cups hot cooked rice (optional)

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.

1 comment:

  1. 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!