Tuesday, October 2, 2012

Sunday Crockpot Curry

Learning to like curry has been a long road. It used to be a smell and taste that I just could not handle. I tried Thai, Indian, and Asian fusion curry and none of them worked for me. The first time I actually enjoyed it was when our friend Ian made Massaman curry. Then I started thinking maybe I could be ok with it. After Zeke was born I decided to try making it myself. I'm not sure why, but I'm so glad I did!

 It was so much better than I remembered it being and I quickly realized it would make an awesome crockpot dish. I changed some things here and there and I'm now pretty happy with my recipe. I'll share the recipe for chicken curry and give you options for eggplant lite curry at the end. I start with a basic recipe I pulled from online and changed some stuffs.

Ingredients:
3 tablespoons olive oil
1 small onion or one large shallot
  • 2 cloves garlic, minced
  • 3 tablespoons yellow curry powder - I buy this by the bag from a spice store. I put it inside of another ziploc bag to keep my whole cabinet from smelling of curry.
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2-1 teaspoon grated fresh ginger root
  • 1/2 teaspoon brown sugar or honey
  • Salt - I used a salt grinder so I don't really measure. But it's a decent amount.
  • Chicken - I've used both thighs and breasts. The former has bones and the latter tends to be drier. Pick your poison.
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt
  • 3/4-1cup coconut milk
1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

Sauté the onions and garlic in a skillet with the olive oil. Once the onions start to brown add in all the spices and fresh ginger. Sauté the ensuing spice paste for a minute or two and throw that in your crockpot. Then add the coconut milk, yogurt, and tomato paste and mix it all up. It should have a nice saucy consistency. Then add your chicken of choice. They way I cook it is I turn on my crockpot to high before we leave for church, around 9am, and curry is ready when we get home around 1pm, so 4 hours. If you we're going to be gone all day I would add extra liquid and cook it on low.

Now, to make a slightly more weight watchers friendly version, instead of using chicken use about two cups of cubed eggplant which I think is about one medium eggplant. I used two small ones I got from the farmer's market. I used nonfat yogurt and light coconut milk. You also need to add some extra liquid to the mixture because the eggplant soaks up more than the chicken does.

So there you go! That's my easy Sunday curry. If you try it, let me know how it turns out. Enjoy!







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