Weekly Winner: My Continuing Courtship with Curry — and Cauliflower!

IMG_0645.JPGI have made no secret about my relatively new-found love of Indian food — and curry in particular. I still can’t handle the mind-numbing, sweat-inducing, super-hot curries that are out there –  but the more subtle, complex curries have definitely become an addiction. The topic of this week’s post, Indian-Spiced Chicken and Cauliflower, is an amazingly easy meal that basically cooks itself (thanks to the slow-cooker). What’s great is that while you are not doing anything, your house will begin to smell amazing and that, in turn, builds the anticipation of dinner. What can be better than that??

I got this recipe from Woman’s Day magazine and am sure it is going to go into regular rotation in this house.  And yes, the recipe calls for garnishing with a boatload of cilantro, but I think you know me better than that by now.  It’s not happening in this house.  What y’all do in yours is between you and your conscience.

Indian-Spiced Chicken and Cauliflower
Serves 4

Ingredients:
1 28-oz can diced tomatoes, drained
2 Tbsp tomato paste
2 Tbsp grated fresh ginger
1 Tbsp curry powder
Kosher salt and pepper
1-1/2 lb boneless, skinless chicken thighs, trimmed and cut in half lengthwise
1 small head cauliflower (about 1-1/4 lb) cored and cut into small florets
1 medium onion, finely chopped
1/4 cup golden raisins
1 cup long grain white rice
Greek yogurt and lemon wedges, for serving

Procedure:
In a 5- to 6-qt slow cooker, whisk together the tomatoes, tomato paste, ginger, curry powder, 1/2 tsp salt and 1/4 tsp pepper

Add the chicken, cauliflower, onion and raisins to the slow cooker and stir to combine. Cook, covered, until the chicken is cooked through, 4 to 5 hours on high or 6 to 7 hours on low.

Twenty minutes before serving, cook the rice according to package directions. Spoon the chicken mixture over the rice. Serve with yogurt and lemon wedges.

 

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