http://czechinthekitchen.com/2014/05/04/gefilte-fish/?share=pinterest We made this Indian curry chicken recipe for the second time tonight. The recipe is from Not Your Mother’s Slow Cooker Recipes for Two. The first time we made it we cut the chicken up and tonight we put the entire chicken breasts in. We both thought it was better when the chicken was cut up. I can’t quite put my finger on why the cut up chicken was better, it just was. This recipe can easily be doubled to serve more than 2, and it calls for making your own curry paste, which can be refrigerated for weeks.
I’ve always been disappointed with boneless chicken prepared in the crockpot, but I learned from this cookbook that boneless chicken is best prepared on high heat for a short time, only 2.5-3 hours. The first time we prepared this dish we doubled it and the time was still no longer than 3 hours. If you cook the chicken longer it starts to dry out.
This dish is excellent.
SUJATA’S CURRY PASTE:
2 TBSP ground coriander
1.5 tsp ground cumin
1.5 tsp ground turmeric
1/4 tsp chili powder
1 tsp brown mustard seed, crushed with a mortar and pestle
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1.5 TBSP apple cider vinegar
1-2 TBSP water, as needed (enough to make a paste)
1 small onion, sliced into rings
2 to 3 boneless, skinless chicken breasthalves, trimmed of fat
1/4 tsp salt
1.5 TBSP Sujata’s Curry Paste
1 tsp sesame oil or olive oil
1/4 cup heavy cram or half-and-half
1. To make the curry paste, combine all of the spices in a small bowl with a fork. Mix in the vinegar, then drizzle inthe water to make a loose paste.
2. Spray the inside of the crock with nonstick spray. Place the sliced onion on the bottom for the chicken to sit on. Mix together the curry paste and the oil; rub on the chicken to coat both sides. Place the chicken breasts in the slow cooker and sprinkle with salt. Cover and cook on HIGH for 2.5 to 3 hours.
3. Stir in heavy cream, and add salt to taste.
We cooked up some green beans and added them to the dish at the very end…very tasty addition
Serve over hot rice, and you can garnish with chutney, raisins or coconut or be creative.
Curried Chicken Breasts