The frigid air makes me crave comfort food. But not just any comfort food. I want something satisfyingly spicy, something that will make me forget that Old Man Winter isn't going anywhere soon. Something like a delicious bowl of chicken tikka masala or a flavorful vegetable curry. But, the cold also makes me lazy. I don't want to spend too much time/effort on my meal.
So, I decided to pull out my trusty Crock-Pot and make this delicious no-fuss chicken curry that not only fills you up, but warms you up as well. Yum.
Lazy Chicken Curry
Ingredients:
1-2 TBS olive oil
4 large boneless, skinless, antibiotic-free chicken breasts
2 TBS minced ginger
4 cloves garlic, minced
1 heaping TBS red curry paste (optional)
1 TBS garam masala spice blend
2 tsp curry powder
1 tsp turmeric
1 tsp smoked paprika
1 tsp red pepper flakes
1 tsp Kosher salt
3/4 cup tomato paste
1 cup Greek yogurt, full fat
14 oz. coconut milk
1/2 cup heavy cream or half/half
2-4 TBS butter/ghee*
*Ghee = clarified butter, can be found in most grocery stores
Minimal MESS/ingredients/clean-up: Category 2
To Do:
- Cut chicken into 1-inch pieces, then cook over medium-high heat in a pan with the olive oil and half of the minced ginger and garlic, until the chicken is lightly browned on all sides.
- Place browned chicken pieces (and cooked ginger/garlic) in the bottom of a greased slow cooker insert.
- In a large bowl, mix together the remaining minced ginger and garlic, the curry paste (if using), the spices, and tomato paste. Then, whisk in the yogurt, coconut milk, and cream.
- Pour spice/milk mixture over the chicken. Dot with the butter/ghee.
- Cover with lid, then set slow cooker to 4 or 6 hour setting. Resist the temptation to lift the lid until the sauce is thickened.
- When done, adjust seasonings to taste (more salt, red pepper flakes, etc.) if needed, then serve over rice or with naan.
- Done!
