Posts Tagged Indian

Easy Slow Cooker Chicken Curry

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

As always I ended up doubling the sauce. I loved how easy this was to make!

Makes 6 servings in a 4.5 – 6 quart slow cooker.

INGREDIENTS
1 Tbsp vegetable oil
12 chicken thighs, skinned
4 cups thinly sliced onions
1/2 cup orange juice*
1/2 cup sodium-reduced chicken stock*
2 Tbsp mild curry paste*
3 cloves garlic, minced*
1 Tbsp grated gingerroot*
3 Tbsp all-purpose flour*
* doubled
Topping:
2/3 cup thinly sliced red onions
1/2 tsp salt
2 Tbsp lime juice or lemon juice
3/4 cup plain yogurt
2 Tbsp chopped fresh coriander

DIRECTIONS
In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Variations
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.

Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp and whisk with 2 tbsp water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.

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Chicken Biryani with Cucumber Raita

Source: Kraft Foods

Kraft Foods Canada has been really impressing me with some of their recipes. Last night I made this dish, and it was fabulous. There are a lot of spices, but I suggest you invest in them because you’ll make this dish over and over.

I paired it with a Cucumber Raita I found online. The recipe is below with my tweaks.

prep time – 10 min
total time – 55 min
makes – 4

INGREDIENTS
1 cup basmati rice, uncooked, rinsed
1 Tbsp. olive oil
1/2 tsp. cumin seed
1 onion, finely chopped
2 cloves garlic, minced
1 tsp. minced gingerroot
1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. ground cumin
1-1/2 cups 25%-less-sodium chicken broth
1/4 cup Kraft Signature Sun-Dried Tomato & Oregano Dressing
1 tsp. garam masala
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper

DIRECTIONS
PLACE rice in medium bowl. Add enough cold water to cover rice. Let stand 10 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add cumin seed; cook and stir 30 sec. Stir in onions, garlic and ginger; cook 5 min. or until crisp-tender, stirring constantly. Add chicken; cook and stir 2 min.

DRAIN rice. Add to chicken mixture with remaining ingredients; mix well. Cover; bring to boil. Simmer on medium-low heat 30 min. or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 min.

Cucumber Raita from Epicurious.com

INGREDIENTS
1 medium cucumber
1 teaspoon cumin seeds
2 cups plain, whole-milk yogurt
1 clove garlic, peeled and minced
2 tablespoons fresh coriander or mint leaves, chopped **
cayenne or paprika to garnish

**I didn’t have these so I used 1 Tbsp. ground coriander and 1 Tbsp. dried Mint -it tasted great.

DIRECTIONS
Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

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Fragrant Chicken Curry

Source: USA Weekend? (Not sure, years ago I clipped it out from the Sunday paper magazine.)

curry chickenThis is a great recipe. I double the recipe and freeze the extra for the days I don’t feel like cooking dinner (often) and it defrosts and heats up nicely.  I’ve included my changes/tweaks.  It serves about 6.

INGREDIENTS
2 Tbsp curry powder (I used Madras Curry Powder)
1 tsp ground ginger
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp cayenne pepper
2 Tbsp vegetable oil
1 large onion thinly sliced
3 garlic cloves minced
1 rotisserie chicken*** pulled into chunks (about 3 ½ to 4 Cups)
1 13.5 oz can light coconut milk
1 14.5 oz can diced tomatoes
1 14.5 oz can chicken broth

***I used 4 skinless boneless chicken breasts. I also cooked the chicken a day ahead in my slow cooker on low for 4-5 hours with ½ C of water, rotating the chicken at the ½ way point. I refrigerated the chicken overnight. The slow cooking allowed for the chicken to be “shredded-like”.

DIRECTIONS
Mix spices in small bowl.
Heat oil, and sauté onion and garlic until golden.
Add spices; toast until fragrant, about 30 seconds.
Add chicken; stir until completely coated with spices.
Add coconut milk, tomatoes, and broth.
Bring to a simmer, cook uncovered until flavors blend and stew is thick++, about 20 mins.

++ I added some flour (approx. 1 tbsp) to thicken even more.

Serve over basmati rice.

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