Slow Cooker Chicken Curry

Why is Monday so far from Friday and Friday so close to Monday? 

Anyone else feels like I do today? It was one of those mornings where getting out of bed was super hard. All I wanted to do was pull the covers over my head and go back to sleep. 

That brings me to today's post about keeping it simple in the kitchen. If you love Indian Curries but find it too time consuming because of the work it involves, fear not you will love this recipe. Let your slow cooker do all the work while you enjoy the perfectly rich and moist Chicken Curry a few hours later. 

RECIPE: Slow Cooker Chicken Curry
Adapted from Cooking Curries

Ingredients

1 Pack Chicken thighs (11/2-2 lbs)
Olive oil
4-5 Garlic cloves, finely chopped
1" piece Ginger, crushed
1/2 Large red onion, chopped
3 Roma Tomatoes, chopped
1 tsp Red chilli powder
1/2 tsp Turmeric
1/2 tsp cumin seeds
1 tsp coriander powder
2 tsp garam masala
salt to taste
1 can Coconut milk
Cilantro to garnish

Method

1. Turn on the Slow Cooker to High and add all the ingredients except the coconut milk and Cilantro. Mix it all up and let it cook for 2 hours.
2. Stir in Coconut milk and cook for another hour.
3. Before serving let it warm a little on the warm setting and garnish with cilantro.

This is by far the easiest hands-off Chicken Curry recipe. Hope you enjoy making it. A friend called and asked me if she could use Greek Yogurt instead of Coconut Milk and it brought me to the idea of calculating out how it would affect the calories in the recipe so here is a breakdown. This recipe will make 8 servings.

With Greek Yogurt	With Coconut Milk

Coconut Tapioca Pudding

Tapioca is starch extracted from Cassava root, native to Brazil but popular all over the world. It can be found in the form of Pearls (like in the popular Asian bubble teas) or in powder form to add thickness to gravies and soups. For more details on Tapioca and its types, read the Article "What is Tapioca, Anyway?" from Food52. They have covered it in detail and I could not do justice to it even if I tired.

A very popular dessert in India, Kheer is made with milk, sugar, rice, nuts and raisins and some spices. Sometimes rice was substituted with Tapioca Pearls for variety. I personally like the Tapioca version better because I loved the delicacy and texture that the pearls provided in the dish. It made the traditional Kheer a little more unique and contemporary and it was not as rich and heavy. The Tapioca gave it a light airy feeling.

TIP: To prevent the milk from scalding and sticking to the bottom of your pan, rub and ice cube (1 whole ice cube) before you start. Drain the water and begin cooking. The base of the pan will be clean and will save you a lot of time and energy in the end. This is tried and tested by me several times and has been a savior. The last thing I want to do is scrub the dishes after cooking (I just want to get down to eating as soon as possible ;)

RECIPE: Coconut Tapioca Pudding

Ingredients

1/2 Cup Tapioca Pearls
3 Cups Whole or 2% milk
1/2 Cup Sugar
1/2 Cup Golden Raisins
pinch of salt
7 oz Coconut Milk (1/2 a can or use fresh)
1 tsp Chia Seeds
1/2 Tsp Ground Cardamom

Garnish,
2 TBSP Sliced Almonds
Chopped Mango
Rind of a lime

Method

1. Rinse the Tapioca Pearls with fresh water a few times and let them drain in a fine mesh sieve or colander.
2. Bring the milk to boil in a heavy based pan. Once it reaches the boiling point reduce heat and add sugar and stir until dissolved.
3. Stir in the Tapioca Pearls, raisins, salt, coconut milk and chia seeds. Let it simmer for 10-15 minutes till the pearls soften and become transparent. 
4. Remove from heat and stir in the cardamom powder.
5. Pour the mixture into individual serving bowls and garnish with almonds, rind of the lime and fresh mango.Serve it warm or cold. 

Hope you enjoy making this dessert.