Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Stew with Coconut and Turmeric
from cook's illustrated

Olive oil for sauting
6 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger
1 1/2 teaspoons turmeric
1/2 teaspoon chili flakes (original called for 1 teaspoon, but I think it was a bit much)
2-15 oz cans chickpeas, drained and rinsed
1-15 oz can coconut milk
3 cups broth
1 pound green leafy vegetable like spinach or kale, chopped
1 cup mint leaves (optional for serving)

1. Saute onions in oil until browned; add garlic and ginger and cook for another minutes.
2. Add turmeric, chili flakes, and chickpeas.  Cook chickpeas until they get a bit browned and crisp (about 8-10 minutes)
3. Add coconut milk and broth to chickpeas and bring to a simmer.  Simmer for 20 minutes.
4. Add greens and cook for another 5-10 minutes.
5. Season soup and serve with mint leaves, pita, and yogurt.

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Indian chicken curry

I'm such a sucker for an easy, international meal that can be made in a crock-pot.  Plus, this is loaded with spinach (one of my favorite vegetables).  This is also the perfect recipe to dip your toes into the international because it uses curry powder which most people have had before. 

 {Indian chicken stew}

Indian chicken stew
from bhg.com

makes 8 servings

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup onion, chopped (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper and/or cayenne pepper
2-15 ounce can garbanzo beans (chickpeas), rinsed and drained
2-14 1/2 ounce can diced tomatoes, un-drained
1 bay leaf
2 tablespoons lime juice
1-9 ounce package fresh spinach 
Cooked rice

1. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Stir lime juice into chicken mixture. 
4. Stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. 
5. Serve over rice. 

Please note that this is not necessarily a traditional Indian curry since curry powder is a British invention to mimic Indian's garam masala spice.  However, this does mirror an Indian curry since it is cooked over a long period of time.  Again, this is a recipe for the novice cook who wants to dip their toes into international cuisine!

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Indian Chicken Stew

This last week has been a bit stressful both at work (where I have put in my two week's notice!) and personally (my brother got married this past weekend!) so I only have one picture for this recipe, but it's a good one!

{Indian Chicken Stew}

One year ago:  Butter Chicken

Indian Chicken Stew
from Better Homes and Gardens

Serves 8

Prep time: 10 minutes
Cook time: 6-8 hours
Assembly: 5 minutes

2 pounds chicken thighs, boneless and skinless
1 medium onion, diced
4 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons fresh ginger, minced
1/2 teaspoon ground black pepper
2-15 oz cans chickpeas (garbanzo beans), drained and rinsed
2-15 oz cans diced tomatoes (fired roasted is preferred)
1 bay leaf
9 oz frozen spinach, thawed
2 cups cooked rice

1. Place chicken thighs in the bottom of a crock-pot.
2. In a large bowl, mix onion, garlic, curry, ginger, pepper, beans, and diced tomatoes until combined.
3. Pour bean mixture over chicken in the crock-pot.
4. Add bay leaf.
5. Cook on low for 6-7 hours.
6. In the last hour of cooking, add rice and spinach.
7. Serve.

I was obsessed with this recipe!  I claimed all the leftovers, and I ate it happily for several days.  In fact, it got better the longer it sat!  (That could have been my delusional mind...)  Either way, this is definitely a new favorite especially since it was so easy!

Come back tomorrow because the beautiful Nutella Cupcakes I made for my brother's wedding will be posted!

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Beef Curry

This was another recipe inspired by my mother's pantry-clean-out.  I had everything on hand, and she provided the coconut milk.  This is a typical Indian curry.  Despite popular belief, a true Indian curry has five main components: meat, garlic, ginger, coconut milk and low, slow cooking.  Curry powder is acutally not from India; it is the British attempt at a spice mix called garam masala.  The two are completely different, but that will have to be saved for another post!

{Coconut beef with steamed veggies}

{Mixing the coconut marinade}

{Marinating the beef}

{Put it in the crockpot and forget about it!}

{Yummy coconut beef}

Beef Curry

Serves 4

2 pounds stew meat, cubed (substitute chicken or pork)
1 onion, diced
1 can coconut milk
2 tablespoons lime juice
4 cloves garlic, minced
2 teaspoons brown sugar
1 teaspoon curry powder
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoon chili flakes (less if you want less spice)
1 tablespoon ginger, minced

1. Mix all ingredients into a large bowl.
2. Marinate overnight.
3. Place beef mixture in a crockpot.
4. Cook on low for 6-8 hours.
5. Serve with steamed vegetables and rice.

Now that you know what a curry is, have you ever had one?  If not, this recipe is a fantastic start!  Even the hubby said it was good, and I've repeated it with chicken.

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Garam Masala Chicken

If you haven't noticed lately--I'm a bit obsessed about 'foreign' food.  I much prefer it over hot dogs and hamburgers or meat and potatoes...  Sorry guys!  Not that there's anything wrong with meat and potatoes--I crave a medium-rare steak with a baked potato like everyone else!  This dish is another one of my weird ones...  At least I'm consistent!

{Garam Masala Chicken which I served with dahl}

{Mixing up the yogurt marinade}

{The chicken completely covered in garam masala yogurt marinade}

One year ago:  Watermelon Feta Salad

Garam Masala Chicken

Serves 4

8 chicken thighs, bone-in and skinless
1 large onion, diced
5 garlic cloves, minced
5 tablespoons lemon juice
3 tablespoons ginger, minced
1 cup plain Greek yogurt
1 teaspoon garam masala spice mix

1. Place chicken in a container to marinate it.
2. Mix the remaining ingredients until well combined.
3. Pour yogurt mixture over chicken making sure the yogurt coats all the chicken thighs.
4. Marinate overnight.
5. Preheat grill.
6. Grill chicken about 30 minutes (15 minutes on each side) until juices run clear or temperature reads 165.

I am putting my weirdness aside this weekend.  It will consistent of the hubby's favorite foods because it's his birthday!  Here will come the steaks, pizza, and breakfast for dinners!  I hope that you have a wonderful weekend!

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Dahl

Dahl in Indian is a typical legume side dish with every meal.  It's like our mashed potatoes (or potatoes in general).  I like to make it because it's healthier for you and a bit more filling than potatoes.  Dahl can be made TONS of ways with different spice combinations, but I wanted to share my favorite.

{Tomato-based Dahl--I served this with Garam Masala Chicken}

{Heating butter and garlic up (I used garlic scapes here)}

{Cook butter until it's nice and golden and garlic is browned on the edges}

{Add lentils and cook for 1 minute}

{Add spices and cook for another 2-3 minutes}

{Add tomato sauce and broth}

{Typically dahl is mushy, but I like texture so I cook my lentils until soft not mushy}

One year ago:  Spicy Buffalo Chicken Dip

Dahl

Serves 4

2 tablespoons butter
3 cloves garlic, chopped
3/4 cups lentils
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 can tomato sauce (about 6 oz)
1 1/2 cups broth

1. Heat butter in a pan until melted; add garlic and cook until butter is golden and garlic begins to brown on the edges.
2. Add lentils and saute for 1 minute.
3. Add turmeric, cumin and pepper and cook for 2-3 minutes.
4. Add tomato sauce and broth; bring liquid to a boil then turn the heat down to simmer the lentils.
5. Cook lentils for 25-30 minutes or until soft but not mushy!
6. Taste and add salt if needed.
7. Serve.

What are your favorite grain sides?  Do you prefer rice?  Or are you more exotic and use quinoa or barley?

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Tikka Masala

This is one of my absolute favorite dishes of all time!!!!!!!!  Seriously.  I firsted encountered this lovely dish in culinary school while we were learning about India, and I have made it several times since.  I will admit, it is a process (marinating overnight, grilling, and then simmering for hours).  It is simple, don't worry; just time-consuming!  Which is why I don't make it too often.  HOWEVER, I adapted it to a crockpot, and although it's still a process, the last process--putting it in a crockpot to cook instead of simmering/babysitting it for hours--definitely makes this much easier! 

{Tikka Masala with yogurt sauce and pita}

I made a large batch of this (for two people), and my hubby ATE IT!!!  Which means that I had no leftovers for three days so I could savor every. last. bite.....  *sigh*  He is lucky that I love him!

{Chopping cilantro for the marinade}

{Marinade for chicken}

{Marinated chicken overnight}

{Starting the sauce}

{Sauting the spices}

{Add milk and tomato paste}

{Stir and heat through to mix it well}

{Grill chicken--you just want to get that grilled flavor, the chicken doesn't need to be well done}

{Grilled chicken}

{Place chicken in the crockpot}

{Pour tomato sauce on top}

{Cook for 6-8 hours on low}

One year ago:  Hummus

Tikka Masala

Serves 4

4 chicken breasts, boneless and skinless (sub 8 bone-in, skinless chicken thighs if you prefer it)
1 tablespoon ginger, minced
4 cloves garlic, minced
1 teaspoon chili powder (use less if you don't like it too spicy)
2 tablespoons cilantro, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
8 oz plain yogurt
3 tablespoons butter
1 large onion, finely diced
1 teaspoon chili flakes (use less if you don't like it too spicy)
1 tablespoon turmeric powder
1/2 teaspoon ground cumin
12 oz tomato paste (or tomato sauce if you do it on the stove)
12 oz milk
Pita

Crockpot Method (Three Day Method)

1. Place chicken in a container that can be placed in the fridge (for marinating).
2. Mix ginger, garlic, chili powder, cilantro, lemon juice, and olive oil together in a small bowl until well combined.  Add some salt and pepper (just a few shakes each).
3. Rub marinade over chicken and marinate in the fridge overnight.
4. Meanwhile, mix parsley, mint and yogurt together to create the yogurt sauce adding salt and pepper if needed.  Place in fridge overnight.
5. Heat butter in a large skillet until toasty in smell and dark golden in color; add onions and cook until browned on the edges.  Add spices and cook for 2-3 minutes.  Add milk and tomato PASTE; heating through and stirring until combined.  Cool tomato sauce and store in the fridge.
6. The next day, preheat grill to high; add chicken and cook until chicken gets good grill marks on it (about 6 minutes each side).  Place back in the marinade container and set overnight in the fridge.
7. The next day (we are up to two days unless you want to fire your grill at 5 AM to grill the chicken), place chicken in the crockpot and top with tomato sauce. 
8. Cook on low for 6-8 hours or until chicken is done and tender.
9. Serve chicken with yogurt sauce and pita.

Stovetop Method (Two Day Method)

1. Place chicken in a container that can be placed in the fridge (for marinating).
2. Mix ginger, garlic, chili powder, cilantro, lemon juice, and olive oil together in a small bowl until well combined.  Add some salt and pepper (just a few shakes each).
3. Rub marinade over chicken and marinate in the fridge overnight.
4. Meanwhile, mix parsley, mint and yogurt together to create the yogurt sauce adding salt and pepper if needed.  Place in fridge overnight.
5. The next day, preheat grill to high; add chicken and cook until chicken gets good grill marks on it (about 8 minutes each side). 
6. Heat butter in a large skillet until toasty in smell and dark golden in color; add onions and cook until browned on the edges.  Add spices and cook for 2-3 minutes.  Add milk and tomato SAUCE; heating through and stirring until combined. 
7. Add grilled chicken to the tomato mixture and simmer on medium-low for 1-2 hours or until chicken is done, and sauce is reduced by half.
8. Serve chicken with yogurt sauce and pita.

See what I mean?  Not complicated but definitely time-consuming!  What is your favorite time-consuming dish?

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Aloo Palak (Indian Potatoes and Spinach)

As some co-workers and I were discussing international cuisine, one person asked me if I had heard of the Indian Potato and Spinach dish.  I said no so we went looking on the internet and found this recipe.  The hubby loves potatoes (not spinach though) so I thought I'd give it a try.  I LOVED this dish; the hubby said it was pretty good (turmeric is not his spice).  This recipe is originally vegetarian, but I added pork so hubby would eat it.  Country boys and their need for meat with every meal *sigh*

{Serve with sour cream to tame some of the spicy-ness}

{Sauting onions, garlic, and spices together}

{Cook for about 3 minutes or until fragrant}

{Add broth to get every last bit of spice-goodness!}

{Mix with potatoes and spinach in the crockpot}

{OPTIONAL:  Add 1 pound of pork}

{Done and ready to eat!}

Aloo Palak (Indian Potatoes and Spinach)

Makes 4 servings

5 tablespoons butter

1 large onion, diced

5 cloves garlic, minced

1 teaspoon chili flakes (use less if you don't like it spicy)

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 tablespoon fresh ginger, minced

1/2 teaspoon ground black pepper

Dash of salt

12 oz frozen spinach

4 medium red potatoes, cubed

2 cups broth (chicken or vegetable)

1 pound pork, cubed (optional)

1. Melt butter in a large pan on medium-high heat.
2. Add onions and garlic; cook until translucent.
3. Add spices and cook for 3 minutes or until fragrant.
4. Add broth to spice mixture.
5. Mix spice mixture, potatoes and spinach (with optional pork) in a crockpot.
6. Cook on low for 6-8 hours.
7. Serve with sour cream if desired.

How often do you try something that you don't like?  I have been told that your tastes change every 5 years (approximately) so I try foods that I don't like every so often.  Some foods are a texture issue for me--like tapioca and raw mushrooms--GROSS!  My hubby's philosophy is a good one: try a food several different ways before saying "I don't like it".  How awesome is that?  I love that outlook especially since I cook "weird" food most of the time, and he eats it.  However, he's not scared to tell me he doesn't like it  LOL Pin It

Crockpot Butter Chicken

Many of the recipes that I made last week didn't really WOW me or my husband.  So I had to scramble a bit to get something posted for this week!  The one recipe that was so fantastic was Butter Chicken which is an Indian dish. 

The original recipe called for cayenne with the note that adding it would make it REALLY spicy, but guess who didn't read that part and added it?  Yup me.  My mom, husband, and I had runny noses and crying eyes the entire time we ate it.  That's why I didn't include it in this recipe--it would be plenty spicy without it!

My mommy says I'm special, and now I know why....

{Butter Chicken}

{Getting ready to sear the chicken}

{Mixing the spices, coconut milk, yogurt, and tomato paste together.  Don't worry of you can't break up the tomato paste completely.}

{Searing the last bit of chicken and adding the onions and garlic}

{Place chicken in the spicy yogurt marinade}

{Top the marinade with the oil, garlic, and onions}

{The next morning put it all in a crockpot, turn it to low and walk away!}

{Finished Butter Chicken}

{Bed of rice and vegetables}

Crockpot Butter Chicken

Serves 4

2 pounds chicken thighs, skinless and bone-in
2 tablespoons butter
2 tablespoons oil
1 onion, diced
5 cloves garlic, minced
2 teaspoons ground cardamom
2 teaspoons curry powder
1 tablespoon curry paste (found in Asian groceries or larger grocery chains)
1 tablespoon garam masala
1 can coconut milk
1 cup plain yogurt
6 oz tomato paste

1. In a large frying pan, heat butter and oil until hot.
2. Add chicken and sear until caramelized on one side.
3. Meanwhile, mix remaining ingredients, except onions and garlic, together in a glass dish.
4. Place chicken in the marinade.
5. Add onion and garlic to pot when chicken is finished; cook until caramelized.
6. When onions and garlic are done, place them on top of the chicken marinade.
7. Marinate chicken mixture overnight.
8. Place chicken and marinade into the crockpot for 6-8 hours on low.
9. Serve with rice and steamed vegetables.

I love meals like this because I barely used any salt.  The spices did all of the work!  We had so much left over (even after mom ate with us) that I took it to work the next day, and everyone at work love it too!  In fact, I have to print out this recipe for several people  :oD  That makes me sooo very happy!

PS--I just realized that I didn't do a Spice It UP!!! posting for the end of April!!!  I'm getting on that right now!  Sorry!

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Chicken Vindaloo

A few years ago, to expand both mine and my husband's culinary appetite, I bought a package mix of vindaloo.  We loved it sooooo much!!!  Then I discovered all the crap (and it really is crap) that goes into pre-made mixes like that, and I was sad because I knew I would never eat it again unless I made it.  Fast forward a few years, and in my crockpot recipe search, I found a chicken vindaloo recipe to make in the crockpot from scratch!  I about cried!!!  And guess what???  It is fantastic!!!  (with a few alterations to make it easier)

{Yes I know what it looks like, but I PROMISE it tastes better than it looks!}

{Chicken and onions together ready for marination}

{Marinade--be careful because tumeric stains!}

{Marinating chicken the night before}

{Dump in a crockpot and cook!  The chicken FELL off the bone--so delicious!}

Chicken Vindaloo

Serves 4

1.5 pounds chicken thighs (bone-in) or breasts, skinless

2 large onions, sliced

2 tablespoons vegetable oil

3 tablespoons vinegar

1 tablespoon fresh ginger, minced

7 cloves garlic, minced

1/2 teaspoon chili flakes (can add more if you like it really spicy)

1 teaspoon tumeric

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/2 tablespoon kosher salt

1/2 teaspoon yellow mustard

3/4 cup brown rice

2 cups chicken broth

1. Mix chicken and onions together.
2. Mix remaining ingredients, except rice and chicken broth, together in a bowl until well combined.
3. Pour marinade over chicken and allow to sit overnight.
4. Place chicken and onion mixture along with rice and chicken broth in a crockpot.
5. Cook on warm/low for 6-8 hours.
6. Serve with steamed vegetables.

This dish was even good cold--I would know since I ate it for lunch the next day and was unable to heat it up.  Warning--this website also has a recipe for tikka masala in a crockpot which is my FAVORITE Indian dish ever!  I'll be making it shortly!

Do you have a favorite recipe you would like converted for a crockpot?  Let me know, and I will help!

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