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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