Wednesday, January 6, 2010

Curry Chicken

What was on the menu tonight at the Hoffman's? Crockpot Curry Chicken!!! Daniel and I both loved this dish. I threw everything in the crockpot this morning before work and set it on low...the apartment smelled delish when I got home. I love crock pots!!!

I made a couple changes to the recipe. Since it's not peach season and I did not want to use canned peaches, I used dried apricots instead (perfect!). I also did not have a shallot on hand, so I put in a couple tablespoons of dried onion I had. I served this dish over rice, and we also had brussel sprouts and broccolini. A perfect warm, easy, healthy meal after a long day at work! Enjoy :)

Curry Chicken

From our provider:
    4-6 chicken thighs or boneless skinless, chicken breasts
    2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices for garnish
    1/3 cup raisins
    1 shallot, thinly sliced
    1 tablespoons olive oil
    fresh ginger root - thinly sliced - 4 slices
    2 cloves garlic - crushed
    1/2 teaspoon curry powder
    1 teaspoon cumin
    1/2 teaspoon whole cloves
    3/4 cup chicken stock
    1 tablespoon cider vinegar
    1/4 teaspoon cayenne pepper (optional)
    salt and pepper
    lemon juice
    Hot cooked jasmine rice
  1. Rinse, dry, and season the chicken with salt and pepper.
  2. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.
  3. Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots.
  4. Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.
  5. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
  6. Turn Crock-Pot® slow cooker to High and cook for 3 – 3 1/2 hours.
  7. Serve over jasmine rice. Top with the reserved peaches as a garnish.
From Disney Family Food

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