Indian Curry
serves 6 or so
1 (13.5 -ounce) can of coconut milk (with the cream on top)
1 (15-ounce) can garbanzo beans, drained and rinsed
4-6 frozen skinless, boneless chicken thighs
1 tablespoon tomato paste
2 tablespoons curry powder (not a typo, it’s a lot, but it’s good. Curry isn’t spicy, just flavorful)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 inch peeled and grated ginger
2-4 few dashes of hot sauce (I used Tabasco)
1 yellow onion. chopped
2 or 3 cloves of smashed and chopped garlic
1 green bell pepper, seeded and chopped
1/2 of an eggplant, chopped (I didn’t peel)
1 sweet potato, peeled and chopped
The Directions.
Use a 6-quart slow cooker.
Assemble all of your spices, coconut milk, tabasco sauce, and tomato paste.
Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.
Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.
Wash and chop all of the vegetables, and then add to the Crock-Pot.
Don’t worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.
Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours.
The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.
Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.
Serve over rice; I used brown.
if you want to keep this lower in carbs serve over cauliflower rice or florets.
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