Oooooooh do I have a yummy recipe to share with you guys! Well, if you like Indian food. Otherwise, I guess you’re outta luck. And we probably can’t be friends. Kidding!
Haha someone please tell me I’m not the only cool kid one who remembers Triumph the Insult Dog?!
Anyways! With Brandon in San Fran until Friday for work, I decided to prep a crock pot meal Sunday to have for the week. I flipped through some recipes and remembered I hadn’t had chicken curry in a while so I decided to give it a go.
Here’s what you’ll need:
- 3 lbs. boneless, skinless chicken thighs (you can probably substitute breasts if you want, but why would you want to?).
- 2 onions, halved and thinly sliced.
- 8 garlic gloves, thinly sliced.
- A nice sized chunk of fresh ginger, grated.
- 4 TB curry powder.
- 2 tsp ground coriander.
- 2 tsp ground cumin.
- 1 can chickpeas, rinsed and drained.
- 1 package frozen peas.
- 1.5 cans coconut cream OR 2 cups coconut milk.
- 2-3 cups of chicken stock/broth.
- Cilantro and cashews, for topping.
And here’s how you assemble it:
- Brown the chicken thighs in batches before tossing them in the slow cooker. I mean don’t toss them, gently place them. You get the idea.
- Once you’ve finished browning the chicken, add the sliced onions to the pan to get those browned and softened. Then add to the crockpot. FYI, you can totally just add the chicken and onions as is, but I think browning them takes the flavor up a notch.
- Add the spices (including the garlic and ginger) and season with salt.
- Dump in the rinsed and drained chickpeas and broth. Start with 2 cups of broth and add more to your liking. I went with 3 cups since I had a little over 3 lbs. of chicken.
Stir everything together and cover and cook on high for 4 hours. Try not to drool while you smell it cooking.
Once you’ve finished staring at the clock and your 4 hours is up, add in your coconut cream/milk and frozen peas, cover, and continue to cook for 20 minutes or so, until the peas have warmed up. Shred the chicken–I’m lazy and just shred it in the crockpot but feel free to be an overachiever and shred it in a separate bowl and return it to the crockpot.
Garnish with cashews and/or chopped cilantro and serve over jasmine rice or quinoa (I just ate it as is because I’m impatient). Or even add a dollop of Greek yogurt! Get wild!
I hope you guys enjoy this as much as I did! Feel free to play around with the veggie options–I think it’d also be great with sweet potatoes, mushrooms, broccoli, etc.
Recipe adapted from Martha Stewart