Crock Pot Butter Chicken for 2

Inspired by Better Homes & Gardens recipe, mine is slightly less spicy, with a little extra ginger (simply because I like it that way!), and reduced to serve 2.

Ingredients

2½ T butter

½ lb boneless chicken thighs (or nearer ¾ lb bone-in)

3 C chopped yellow onion

7 oz diced tomatoes

2 tsp fresh grated ginger

1½ tsp garam masala

1 garlic clove, minced

¼ tsp cumin

¼ tsp turmeric

pinch cayenne pepper

¼ C heavy cream

s&p to taste

Directions

Heat 1 tablespoon butter; brown chicken on both sides (it doesn't have to cook all the way through; it will in the crock pot). Transfer chicken to a 1 qt crock pot. (If you don't have a small one, best to double or tripple the recipe so it won't dry out while cooking in a larger crock pot.)

Sauté chopped onion in the butter until beginning to caramelize. Transfer to slow cooker with chicken. In a small bowl, combined tomatoes (drained if you're using canned tomatoes), grated ginger, garam masala, minced garalic, cumin, turmeric and cayenne. Stir to combine evenly; add to crock pot.

Cover; cook on low 6-8 hours.

Stir in cream and remaining butter. If sauce is too thin, cook, uncovered, until thickened.

Salt & pepper to taste.

Chicken Satay

 For another version... Chicken Satay with Spicy Peanut Sauce.

Serves 8-10

Ingredients

3 C coconut milk, divided

2 cloves garlic, minced

2 Tbls + 2 tsp curry powder, divided

½ C + 1 T brown sugar, divided

1 tsp salt

1 tsp black pepper

1½ lb boneless, skinless chicken breast tenders (breasts, cut into strips)

1 C peanut butter

1½ C chicken stock

¼ C lemon (or lime) juice

2 tsp soy sauce

20 (6 inch) wooden skewers

Directions

In a bowl, combine 1 C coconut milk, garlic, 2 tsp curry powder, brown sugar, salt and pepper, stir until sugar is dissolved. Toss chicken tenders/strips in mixture; cover, and marinate for 2 hours (refrigerated).

In saucepan, bring 2 C coconut milk, 2 T curry powder, peanut butter, chicken stock, and ½ C brown sugar to a simmer over medium-high heat. Simmer 5 minutes, stirring constantly, until smooth and thickened. Remove from heat; stir in lemon juice, and soy sauce. (Add extra soy to taste if needed.)

Preheat grill. Presoak skewers in water. Thread chicken onto skewers. Grill 4-5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Date & Raisin Chutney

(Khajoor & Kishmish Chutney)

Ingredients

2 C pitted dates

½ C raisins (dark or golden)

¼ C tamarind pulp

½ C brown sugar

½ inch fresh ginger, minced

1 tsp salt – adjust to taste

2 tsp ground cumin

½ tsp black pepper

½ tsp red chili powder – adjust to taste

2 black cardamom pods

1½ C (about) water

Directions

Soak raisins in water for about ½ hour. Chop dates into ½” pieces. Remove shell from cardamom pods; crush seeds.

In saucepan, combine water, tamarind, sugar, salt, black pepper, red chili powder, cumin and cardamom. Bring to boil; reduce heat and simmer for about 2 minutes.

Add dates, raisins, and ginger. Return to boil, then remove from heat. Let sit at least 1 hour before serving. Serve at room temperature.

Chutney can be refrigerated for up to a month.

I used this as a marinade and condiment over a pork loin I roasted recently. Delicious!

Indian Vegetable Curry

Serves 4-6

Ingredients

1½ lb choice of vegetables: cauliflower, carrot, okra, spinach, babycorn

1 C canned chickpeas, rinsed & drained

2 medium onions, thinly sliced

4 cloves garlic, minced

1 green chili, deseeded and minced

1-2 inches ginger, peeled and minced

1 tsp turmeric

1 tsp ground cumin

1 tsp ground cinnamon

½ tsp salt

½ tsp mustard seed

½ tsp ground coriander

1 T curry paste

1 T tamarind purée and/or 1 T tomato paste

½ C coconut milk

oil for sautéing

Directions

Wash produce; trim and peel as needed. Medium dice all vegetables (except onions). In small bowl, combine curry paste, tomato purée and coconut milk; set aside.

Heat oil in large skillet over medium heat; sauté onion for 1-2 minutes; add garlic and chili, sauté another 2-3 minutes, stirring often. Add spices and ginger, stirring until well combined and fragrant.

Add diced vegetables, firmest first; cook, stirring often, until fork tender. Add chickpeas, cook until thoroughly warmed. Add coconut mixture, stirring gently to combine all ingredients. Cook until slightly thickened.

Serve over rice or with naan.

Chicken Satay with Spicy Peanut Sauce

Ingredients:
2 lbs chicken tenders or boneless, skinless chicken

Marinade Ingredients:
6 oz peanut oil
1½ stalks lemongrass, minced
1½ Tbls garlic, minced
¾ tsp crushed red pepper
1½ Tbls curry powder
1½ Tbls honey
3 oz fish sauce

Spicy Peanut Sauce Ingredients:
3 Tbls peanut oil
1½ Tbls garlic, minced
4½ oz onion, minced
¾  tsp chili peppers, crushed
1½ kaffir lime leaves
¾  tsp curry powder
1½ stalks lemongrass, sliced
3 oz coconut milk
1½ tsp tamarind paste
1½ Tbls fish sauce
1½ Tbls dark brown sugar
3 Tbls lemon juice
3 oz peanut butter
chicken stock

Directions:
Remove tendons from chicken tenders, or cut chicken breasts into strips.

Combine ingredients for marinade; marinate meat for at least 2 and up to 12 hours. Pre-soak skewers in water.

Make peanut sauce: Heat oil. Add garlic, onion, chili pepper, lime leaf, curry powder and lemon grass; stir fry. Add coconut milk, milk, tamarind, fish sauce, sugar, lemon juice and peanut butter; simmer 15-20 minutes. Adjust consistency with chicken stock.

Thread chicken onto skewers; grill skewers just before serving. Serve with spicy peanut sauce.

Quick Curried Chicken

1 ½ fl oz olive oil
1 medium onion
14 oz chicken (2 breasts)
2 cloves of garlic
1 green chili
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 tsp tomato purée
1 tsp curry paste
1 fl oz double cream

Finely chop onion and chili. (Note: I'm a weenie when it comes to spicy hot food. I sometimes skip the chili altogether - or just use a little.) Cut chicken into bite-sized chunks. Mince garlic.
Fry onion in olive oil for 1 minute. Add chicken and continue frying 4-5 minutes. Add garlic and chili; continue frying another 2-3 minutes, stirring often. Add spices; stir until well mixed. Add tomato puree, curry paste; stir well. Add double cream and stir to combine all ingredients. Serve over rice or with naan. Serves 2.

I'll post my naan recipe. Naan isn't hard to find at grocery stores (or Trader Joe's), but eating it still warm, fresh baked out of the oven...delicious!

My World Literature classes at school are now into our Indian literature unit…a curry dish was a fairly easy/obvious choice – and quite traditional. Samosas would be too, and I have a good recipe, but it would take a LOT of time to make samosas for 50+ people. Curried chicken was my choice! To stretch the recipe (with the expense of a lot of meat) I made vegetable/chicken curry…with carrots, tomatoes, garbanzo beans, and green beans.

Naan

Great with Quick Curried Chicken.

Combine, and let sit for 5 minutes or until frothy/bubbly:
2/3 C milk
2 Tbls yeast
2 Tbls sugar

While yeast is sitting; mix together:
4 C flour
1 tsp baking powder
½ tsp salt



Add yeast mixture to flour mixture.
Then, add to dough:
4 Tbls warm milk
2/3 C plain yogurt
1 egg, beaten
Mix thoroughly.

Coat a bowl with olive oil. Place dough in bowl, turning to coat with oil.
Top with a damp towel, and place bowl in a warm place for 2 hrs, until dough has doubled and is puffy/spongy.

Turn dough onto a floured surface; knead 2-3 minutes.
Divide into 8 pieces, form into balls.
Roll each ball (with a rolling pin) into an oval – pulling/stretching as needed.
2 Tbls melted ghee (purified butter or oil)
½ C chopped coriander

Brush ovals with melted ghee (butter) and top with chopped coriander. Place dough ovals on a cooking sheet or in a baking dish. Bake at 400° for 12-15 minutes until naan is golden brown. Serve warm.