Want your house to smell amazing all afternoon while you wait to enjoy a savory comfort-food dinner? Of course you do : ]
This recipe is from the Penzeys One cookbook. I just modified it to use a slow cooker instead of just the stove top, to make the chicken more tender and stretch out the good smells. Many thanks to my husband Karl who makes a darn fine sous chef. It’s a SUPER easy recipe that is well worth the minimal effort, and the curry is even better for lunch on day two. Also if you’re worried about curry being too “hot” for you, this one is not AT ALL.
1 pound cut-up chicken breast meat
2TB vegetable oil or butter (I used/recommend ghee instead; it’s less congesting)
1 medium onion, peeled and chopped
4 inch section of fresh ginger, peeled and grated
2 cloves garlic, minced
2 tsp. curry powder
1 tsp. garam masala (best. spice. ever.)
1/2 c. water
2 ripe tomatoes, chopped into large pieces (these are optional, I left them out because they are acidic)
1 c. plain yogurt (whole or low fat; nonfat won’t work as well to thicken the curry)
Veggies if you want to add them – I added chopped carrots – you could also throw in spinach, kale, peas, whatever you want.
Mix curry powder and garam masala in 2T water. Let it sit while you prepare the rest of the ingredients.
Heat oil, butter or ghee over medium heat. Add the onion, ginger and garlic. Saute, stirring for about 3 minutes or until the onion starts to brown slightly. Add in the water/spice mixture, stirring quickly. Add the chicken and stir until well coated. If you’re adding the tomatoes, add them in along with the 1/2 water, otherwise just add the water. Simmer briefly and either cook on the stovetop for 20 minutes if you’re in a hurry, or, preferably, transfer to a crock pot/slow cooker and cook on low for an afternoon. I cooked it in the crock pot on high for a couple of hours and then on low for a couple of hours. Towards the end of cooking time, add the yogurt to thicken the curry.
Serve with basmati rice and plenty of veggies…nom nom nom…you body and soul will both thank you. : ]
Coming up next on this blog: a summary of the great stuff I learned at “Food As Medicine” class.