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| Chicken Vindaloo |
We used to use Patak's curry pastes. They are easy and flavourful and come in a range of spiciness from mild to mind-blowing. The Mild Curry Paste contains 910mg sodium per two tablespoons, however, and the first ingredient listed is canola oil. Canola oil, then salt.... We can do better. Learning to blend the spices that could be commonly found in a small town grocery store, and then to adapt them to the palates of our little kids took a few tries.
You will find this recipe for curried chicken to be quick and easy. Just pop everything into the crock pot and come back in a few hours to discover an aromatic pot of tender chicken and potatoes in a smooth, barely spicy sauce. (You can easily crank up the heat if you like.)
I shared this recipe with these link-ups, which feature natural food recipes: Fat Tuesday, Real Food Wednesday and Gluten Free Wednesdays.
You will find this recipe for curried chicken to be quick and easy. Just pop everything into the crock pot and come back in a few hours to discover an aromatic pot of tender chicken and potatoes in a smooth, barely spicy sauce. (You can easily crank up the heat if you like.)
For four large servings, add the following to a crock pot and cook all day on "low" or on "high" for four hours:
4 organic, free-range chicken thighs, skinned, boned, and chopped
2 large potatoes, cut into chunks
2 small apples, sliced
8 oz unsalted tomato sauce, either canned or homemade
8 oz water
1/2 tsp garlic powder
1/2 tsp cumin*
1/2 tsp corriander*
1/2 tsp mustard
2 tsp onion flakes
(optional: a smal handful of raisins beautifully offsets the spice.)
To personalize the heat of your curry...
4 organic, free-range chicken thighs, skinned, boned, and chopped
2 large potatoes, cut into chunks
2 small apples, sliced
8 oz unsalted tomato sauce, either canned or homemade
8 oz water
1/2 tsp garlic powder
1/2 tsp cumin*
1/2 tsp corriander*
1/2 tsp mustard
2 tsp onion flakes
(optional: a smal handful of raisins beautifully offsets the spice.)
To personalize the heat of your curry...
A Wee Bit Spicier: add 1 tsp chili powder and 1/2 tsp ginger.
Somewhat Spicier: 1 tsp each of corriander, cumin, chili powder and ginger (Too hot for kids.)
A Lot Spicier: as above, plus 1 tsp dry red pepper flakes.
*Cumin and corriander are very similar. If you only have one in the pantry, you can just sub it for the other.
Somewhat Spicier: 1 tsp each of corriander, cumin, chili powder and ginger (Too hot for kids.)
A Lot Spicier: as above, plus 1 tsp dry red pepper flakes.
*Cumin and corriander are very similar. If you only have one in the pantry, you can just sub it for the other.
I shared this recipe with these link-ups, which feature natural food recipes: Fat Tuesday, Real Food Wednesday and Gluten Free Wednesdays.
That looks so good! Love slow cooker recipes.
ReplyDeleteThank you! It's pretty hot here, so I'm using my slow cooker and grill as much as possible. I'm thinking of getting a second crock pot to cook two things at once.
DeleteI love a good curry. And a good slow cooker recipe. I've never added apples, but it sounds interesting!
ReplyDeleteThanks! I learned the curry trick from a Punjabi room mate back in the day. The sweetness balances the heat.
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