I got this recipe from a colleague while living overseas, and it's amazing. This dish has become a family favorite - both of the boys love it, which is fantastic as it's full of good stuff. I have adapted it to make it a little more "primal" than the original recipe - replaced cream with coconut milk, took the flour (used as a thickener in the original recipe) out, and I eat it over broccoli or cauliflower rather than rice. Although, if you are going to have rice, basmati rice is tasty and has a lower glycemic index than regular white rice...good news for those who are sensitive to carbs.
Making it in the crock pot allows the slow, moist cooking of the meat, yielding a tastier dish with less protein damage. The original recipe is done on the stove and can be completed in about 45 minutes. Crock pot directions are below, but I will explain how to prepare it on the stove, as well. Put the following list of ingredients into the crock pot. Stir. Set to low and cook for 6 hours. Chicken - I use boneless thighs and boneless breasts, about 2 lbs total. Leave pieces whole, or cut into bite-sized chunks. 3 Tbsp butter 3 Tbsp olive or coconut oil 2-3 Tbsp fresh ginger, grated 2-3 Tbsp fresh garlic 2 Tbsp garam masala (available in spice section at grocery stores) 2-3 Tbsp cayenne pepper (for a spicy curry) OR sweet paprika for a kid-friendly curry 3 tsp cumin 1 1/2 tsp coriander 1 1/2 tsp turmeric 2 bay leaves 1 can coconut milk 2 Tbsp lemon juice 4 Tbsp tomato paste 1 cup water 1 tsp salt 1/4 tsp black pepper Serve with rice, steamed vegetables, or make another veggie curry for the side. Great with chutney and plain yogurt, as well. Diced tomatoes and cucumbers drenched in yogurt make a tasty side salad. Can garnish with fresh cilantro and slivered almonds. To do on stove: 1. Cook onions in butter until soft and brown. Remove from pan. 2. Increase the heat and brown the chicken pieces. All all of the spices, ginger, and garlic and cook until aromatic. 3. Add a few tablespoons of water to deglaze pan. Add tomato sauce and bay leaves. Put onions back in. Simmer 20-30 minutes. 4. Add lemon juice. Add a few tablespoons of warm sauce into the coconut milk, stir well, then pour it all back into the pot. Bring back to simmering, then serve.
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One of the perks to using the crock pot for butter chicken is that it frees up time and space on the stove to make an accompanying curry. This is one of my favorites - simple and crunchy.
In a large skillet, heat: ~2 Tbsp oil 1 tsp mustard seeds 1 tsp cumin 1 tsp garlic 1 tsp curry powder Fry until seeds start popping and spices become aromatic. Then add: 1 cup onion. Saute. Then add: 1 cabbage, cut into long, thin strips 2 tsp coconut powder (if you have it - have made it without and it's fine) 1/2 tsp salt 1/2 tsp turmeric Mix together. Cover, turn down heat to medium-low, and cook until cabbage is soft. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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