23 October, 2019
Slow Cooker Indian-Inspired Chicken Stew
I needed a little break from the pumpkin mayhem, so this week’s post is still orange, still spicy, but otherwise deviating from the current standard. Anyone who’s had actual Indian food knows that American versions and spinoffs don’t come anywhere near the celebration of flavor and spice that is actual Indian food. Proper Indian cooking takes time, love, and lots of spices. That’s why I’m calling this recipe “Indian-inspired.” It’s a lot of flavor for a fraction of the work.
3 Chicken breasts
1/2 tsp Freshly-ground pepper
1/2 tsp Salt
1 tbsp Garam masala
1/2 tbsp Cumin
1/2 tbsp Turmeric
1/2 tbsp Coriander, ground (coarse and fresh if possible)
2 tsp Cayenne
1/2 tsp Hing (Asafoetida)
1/2 tsp Black mustard seed
3 dried Chilies, crushed
3 Curry leaves (optional)
5 cloves Garlic
2 tbsp Ginger, fresh and grated
1 small Yellow onion, finely chopped
3 tbsp Olive oil
3 tbsp Tomato paste
3/4 cup Tomato sauce (or puree, plain)
3 cups Chicken broth
1/3 cup Coconut milk (from a can)
1/2 – 3/4 pound Yukon Gold potatoes, cut into chunks
1 large Carrot, cut into pieces/coins
Now that we’re past that intimidating ingredient list (which was mostly spices), get out your crockpot and let’s get cooking!
Toss in your chicken breasts and add all your spices. Follow with the wet ingredients and veggies. Stir, cover, and cook for 4-5 hours on high or 5-6 hours if the chicken is frozen. About halfway through the cooking time, take out the chicken and shred it with a couple of forks before placing it back in the pot and stirring everything to make sure it’s mixed. You can shred later on as well, just make sure you give the meat at least 15 minutes after shredding to soak up all the flavors.
Serve with naan and treat the curry leaves like bay leaves (take them out and don’t eat them because they’re bitter). Enjoy!