My husband had asked me to make some curry chicken after having some at a restaurant at the airport. He found me an amazing recipe that I have changed the steps slightly to allow for an easy to make crock-pot meal instead of spending so much time in the kitchen cooking on the stove-top. This is quickly becoming one of my top 10 dishes because the chicken just melts in your mouth and the sauce is packed with so much flavor! There is a warning though. If you cook this in the crock-pot while being at home all day it will be torture because it smells amazing and whatever you do don’t sneak a taste of it because I guarantee you won’t want to stop!
What is great is it includes my new best friend “Greek Yogurt” as one of the ingredients. This is a spicy dish but can be modified by reducing the amount of red pepper flakes and chili powder as desired. It does require numerous spices but I found I had most of them already at home. The one that I did not have was cardamom which I found to be expensive at Wal-Mart (around $11 for regular size bottle) but I since have seen it cheaper at other stores like Hubble and Hudson and will be looking at World Market and other specialty stores. I am sure these spices can also be found cheaper online for a larger quantity and for the amounts of spice used in this and other similar recipes it may be better to eventually buy them in the larger bulk size.
See below for this amazing recipe. Make it this week and let me know what you think!
Please share your experience with cooking Indian inspired foods and post your recipes!
3 pounds boneless, skinless chicken thighs
1 large yellow onion diced
3-4 cloves garlic, minced
10 pearl onions, peeled and cut in half
1 tbsp lemon juice
4-5 tsp olive oil
1/2 cup plain Greek Yogurt
1 14.5 oz can petite diced tomatoes
1 tsp dried red pepper flakes
1 tsp dried mint leaves
1 1/4 tsp ground ginger
1 1/2 tsp ground cloves
1/4 tsp pepper (or freshly ground peppercorns)
1/2 tsp cardamom
1 tsp cinnamon
1 tbsp chili powder
2 tsp turmeric powder
2 tsp coriander powder
2 bay leaves
prepared Jasmine Rice or Basmati Rice
Prepare a container with all the dried spices together except the bay leaves. (red pepper flakes, mint leaves, ginger, cloves, pepper, cardamom, cinnamon, chili powder, turmeric, coriander). Saute pearl onions to a skillet with olive oil until slightly brown. Add the diced yellow onion and minced garlic (I use a food processor to chop the yellow onion and garlic up really fine). Saute vegetables for about 5 minutes. Reduce heat and add the spice mixture and stir. Add the can of tomatoes (if you don’t like chunks of tomato you can also briefly put this in food processor). Stir in the Greek Yogurt and mix well. Prepare the crock-pot and lay chicken thighs on the bottom. Pour the tomato spice mixture over the top of the chicken and add two bay leaves. Set the crock-pot on the low setting and let it cook for 6 or more hours. Remove bay leaves before serving. Serve with jasmine or basmati rice.