Week 13: Indian Chicken

Adapted from "A Year of Slowcooking"

The Recipe
2 lb chicken thighs or breasts
1 onion, sliced
6 garlic cloves, chopped
1 bell pepper, sliced
4 tbsp butter (~50g)
A dash of cardamom
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk
1 can (140g) tomato paste
2 tbsp lemon juice
1 cup plain yoghurt (to add at the end)

This recipe fits a 3.5L (4 quart) slowcooker.

Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Salt to taste, serve with rice.

The Verdict
Quite possibly the best crockpot meal I have made so far. I let mine cook for 5 hours on high, and I could shred the chicken with a spoon afterwards. It tasted absolutely delicious!

Next time I think I'll add an extra bell pepper as I thought it was a bit low on vegetables, but the seasoning can't be improved on. This would make for brilliant filling to a fajitas as well.