I am not well versed in Indian cuisine, thus I have made an effort to include more Indian recipes into our weekly rotation. This one is a keeper both of us loved it.
Chicken Curry in a Hurry
Source: America's Test Kitchen Slow Cooker Revolution
2 onions, minced
2 jalapeno chiles, stemmed, seeded and minced (I only used one)
3 TB veg oil
6 garlic cloves, minced
2 TB minced or grated fresh ginger
2 TB curry powder (ATK recommends Penzeys Sweet Curry Powder)
1 TB tomato paste
2 tsp garam masala (I recommend Penzeys Garam Masala)
2 (15 oz) cans chickpeas, drained and rinsed (I used 3 - I love chickpeas)
2 cups water
1 14 oz can coconut milk
3 TB minute tapioca
3 pounds boneless, skinless chicken thighs, trimmed (I used breasts b/c that's what we had in the freezer)
12 oz plum tomatoes (3-4) cored and chopped fine
1/2 c golden raisins
1 cup frozen peas
1/4 cup minced cilantro
Lime wedges for serving
1. Microwave onions, jalapenos, oil, garlic, ginger, curry, tomato paste, and garam masala in bowl, stirring occassionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
2. Stir chickpeas, water, coconut milk, and tapioca into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, thren shred into bite size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon.
4. Stir in tomatoes and raisins, cover, and cook on high until heated through, about 10 minutes. Stir in shredded chicken and peas and let sit until heated through, about 5 minutes. Stire in cilantro season with salt and pepper to taste and serve with lime wedges. We also made a side of basmati rice and naan to eat with this.
ATK's facebook page posted about Zulkey.com where two friends are cooking their way through this cookbook by writing letters about it. FUN!
This next recipe is approved by all THREE of us. Nate enjoyed it and "didn't miss the meat" and Maggie ate dinner number 2 off of my plate.
Soft Polenta with Roasted Portabellos and Snap Peas
Source: Everday Food May 2011
2 large portabello mushrooms, stems trimmed to 1/2 inch (If making this for more than 2 people, have one mushroom per person)
2 TB extra virgin olive oil
1 pound snap peas, trimmed
grated Parmesan for serving
1. Cook polenta according to the package.
2. Meanwhile, place mushrooms, stem side up on a rimmed baking sheet. Drizzle each with 1 tsp oil and season with salt and pepper. Roast 9 minutes. In small bowl, toss together snap peas and 2 tsp oil; season with salt and pepper. Add snap peas to sheet with mushrooms and roast until snap peas are crisp-tender and mushrooms are tender and beginning to release their juices, 8 minutes.
3. Divide polenta among bowls. Top each with a mushroom, some peas and Parmesan.