Recipe challenge, week nine.
So, let's say you have naan leftover from all that naan pizza you anticipated making last week? I mean, eight naan pizzas would be a lot to eat in one week. Even for me, the adult who will admit that pizza is her favorite food.
Well, you can make some curry and dip that naan in it.
We have a friend who loves to make curry but won't give me his recipe because he claims he doesn't use one (I don't believe him). I've done curries in the crockpot and have been very satisfied with the results, but sometimes I just don't want to put dinner in the crockpot at 10am in order to have it ready by 6pm. This curry cooks super quickly on low in the crockpot because I gave it a headstart on the stove. While this may defeat the purpose of a slow-cooker, it lets you control when dinner is ready AND the chicken gets brown and crispy and more flavorful.
Crockpot Chicken Curry
serves 4-6
1 lb. boneless skinless chicken tenders, cubed
Olive oil
1 tsp salt
1 tsp pepper
1 tsp curry powder
1 tsp cumin
Coat the bottom of a frying pan with olive oil and heat to medium. Add in the cubed chicken and sprinkle with spices. Toss to coat. Brown the chicken for a few minutes, but you don't need to cook it all the way through.
In a 4-quart or 6-quart Crockpot, add:
1 medium onion, finely diced
2 cloves garlic, minced
1 inch of ginger root, peeled and grated
1 1/2 T. curry powder
1 T. tomato paste
1 can full-fat coconut milk
Stir all those ingredients together and then add the chicken. Stir again and put the lid on. Cook on low for 2-4 hours. It won't take very long!
Serve with naan, couscous or rice.
