Tag Archives: indian food

Thai Chicken in the Crock Pot

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naan

This was super easy to make and very tasty. I was a bit worried about using coconut milk, since I’m not a big fan of coconut flavors, but it was great. It gave the sauce a smooth consistency and a nicer consistency than using yogurt. I think this recipe can also be made successfully on the stove top, but it’s always nice to use the crock pot for an instant dinner when you come home from work!

Ingredients:

1 lb. skinless, bonelessĀ chicken thighs

1 can coconut milk

4 garlic cloves, minced

1 jalapeno, chopped

1/2 red onion, chopped

3 T. cilantro, chopped

1 T. dried basil

3/4 T. curry powder

1/2 t. chili powder

1 t. fresh ginger, grated

Cornstarch if needed for thickening sauce

Rice or Naan

 

Brown the thighs in some olive oil in a hot pan until golden on both sides.

Combine coconut milk, basil, curry, chili powder, salt and pepper in a bowl. Mix altogether and pour into the crock pot.

Add the seared chicken, onions, jalapenos and garlic. Stir to combine.

Cook on low for 6 hours or on high for 3 hours until chicken is cooked through.

Add the ginger and, if the sauce needs more thickening add a slurry of cornstarch and water, and cook for another 15 minutes. Add the cilantro and mix.

Serve over cooked rice or with some Naan bread.

 

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Indian Chicken

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This is a very tasty dish, despite the fact that I’m not too crazy about how the yogurt looks in it. I always seem to have this problem when I cook with yogurt – maybe someone can tell me what I’m doing wrong. The yogurt always leaves a sort of weird looking texture (kind of grainy and coarse.)

Ingredients:

1 lb. boneless chicken breasts, cubed

3/4 c plain yogurt

2 T. tomato paste

2 T. minced ginger

1 t. turmeric

1 t. cayenne pepper

1 t. garam masala

1 t. smoked paprika

1 clove minced garlic

Directions:

Mix together all the ingredients (except the chicken) in a bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours.

Heat the oven to 450 degrees.

Place the chicken and sauceĀ in a casserole dish, spreading it out as much as possible. Bake, uncovered, for about 30 minutes.

Serve with rice if desired.