Let me share a story (and recipe!) that’s been the highlight of my week!First, the story: Anthony and I felt like embarking on another slow cooker adventure the other day and an Indian curry came to mind… so I looked up a few recipes (this one in particular) for some starting point ideas. Although I love a hearty curry, I don’t love the heavy cream and lack of veggies found in many of the recipes I came across — so I rounded up some carrots, peas, peppers, and chicken stock, threw ‘em in the cooker with the usual curry lineup, and crossed my fingers.
Many hours later, I was walking out of our apartment door and bumped straight into our neighbors (an Indian family with three young kids). The little girl piped up: “Daddy! It smells like INDIAN food!”
I confessed that I had a slow-cooker curry going on next door. We all paused and inhaled the air around us, which was thick with the scents of ginger and garam masala.
“That smells soooooo good,” she said.
And THEN the dad turned to me.
He said, “Wow, that smells great. Can I have your recipe?”
Yes, yes you may. Because I was born in Michigan, raised in Tennessee, never been to India… and apparently know how to make a mean curry. So anyways, with that little history behind us, let me say that this chicken/veggie curry tastes as good as it smells.
Healthy Slow-Cooker Chicken and Veggie Curry – serves 6-8 (inspired by So, How’s It Taste?)
- 1 large onion, chopped
- 3 large red/orange bell peppers, chopped
- 4 large carrots, chopped
- 1.5 cups frozen peas
- 1 can chickpeas
- 2.5 lbs boneless, skinless chicken breasts
- 1 can coconut milk (you could go light, but I like full fat!)
- 1/2 cup chicken stock (you could probably omit this or use water/bouillon)
- 1/2 cup Greek yogurt
- 1/3 cup half and half
- 8 oz tomato paste
- 1 tablespoon butter
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 teaspoons curry powder
- 2.5 teaspoons red curry paste
- 3 teaspoons garam masala
- 1 teaspoon tumeric
- 2 teaspoons cayenne pepper
- *** Cilantro for garnish, and rice on the side!
Directions: Once you’ve stocked the extensive ingredient list (sorry!) above, throw it all in the slow cooker. Cook on low for 6-8 hours, stirring occasionally. When done, shred/cut chicken (should be easy to do with a fork or kitchen scissors). Serve over rice of choice (we used a blend of Whole Foods bin rices — brown Basmati and long-grain black) and top with additional Greek yogurt and cilantro.Freeze your leftovers, or share with neighbors