Well hi! I haven't posted in 6 months...oops. That's what happens when your social and love life take a turn for the better I guess. The good news is that I can still cook!
Having the first in hopefully a long series of themed dinner parties and tonight's is crock pot stuff! So, here is an indian butter chicken modified recipe that is pretty fab.
4 chicken breasts, cubed
1 stick butter
1 onion, diced
3 minced cloves of garlic
1 small eggplant, diced
1/2 lb mushrooms, quartered
1/2 cup chopped fresh cilantro
1/2tsp ginger
1 tsp. garam masala
1 tsp. tandoor masala
15 cardamom pods
1/2 tsp red pepper
2T. yellow curry paste
6oz tomato paste
1 can coconut milk
1 cup plain yogurt
coriander paste to taste
salt to taste
With a mortar and pestle, grind ginger, garam, tandoor, cardamom seeds (remove from pod), pepper and curry paste.
Add 1 stick of butter to large skillet and turn stove to medium. Add garlic, onion, and chicken and cook for about 10 minutes. Add eggplant and cilantro and simmer for another 5 minutes. Add curry seasonings from above and tomato paste and simmer until incorporated.
Pour mixture into crockpot. Add coconut milk and yogurt and stir. Add mushrooms. Cook on high x 4hours. Stir in coriander paste to desired sweetness, add salt to taste.
Serve with basmati.
Having the first in hopefully a long series of themed dinner parties and tonight's is crock pot stuff! So, here is an indian butter chicken modified recipe that is pretty fab.
4 chicken breasts, cubed
1 stick butter1 onion, diced
3 minced cloves of garlic
1 small eggplant, diced
1/2 lb mushrooms, quartered
1/2 cup chopped fresh cilantro
1/2tsp ginger
1 tsp. garam masala
1 tsp. tandoor masala
15 cardamom pods
1/2 tsp red pepper
2T. yellow curry paste
6oz tomato paste
1 can coconut milk
1 cup plain yogurt
coriander paste to taste
salt to taste
With a mortar and pestle, grind ginger, garam, tandoor, cardamom seeds (remove from pod), pepper and curry paste.
Add 1 stick of butter to large skillet and turn stove to medium. Add garlic, onion, and chicken and cook for about 10 minutes. Add eggplant and cilantro and simmer for another 5 minutes. Add curry seasonings from above and tomato paste and simmer until incorporated.
Pour mixture into crockpot. Add coconut milk and yogurt and stir. Add mushrooms. Cook on high x 4hours. Stir in coriander paste to desired sweetness, add salt to taste.
Serve with basmati.
Comments
Post a Comment