Senor LOVES curry. Pretty much anything with curry he is all about it. So when I was perusing this slow cooker recipe book one of the first things that caught my eye was all the dairy-free, curry recipes. PERFECT!
This one is good. It's not my favorite curry but it is good and keeps all the goodness in one pot; and cooks itself while you live your life. Win-win.
2 onions, chopped (I used frozen...2 c)
2 jalepeno chiles, stemmed, seeded and chopped (be careful, wash your hands!!)
3 Tbsp vegetable oil (pretty sure I used EVOO)
6 cloves garlic, minced
2 Tbsp minced fresh ginger (I used the squirt tube stuff from the fresh herb section)
2 Tbsp curry powder...or more
1 Tbsp tomato paste (don't you hate when recipes require such a small amt of this stuff?!)
1 tsp of garam masala
2 (15 oz) cans chickpeas, drained and rinsed
2 c water
1 (14-oz) can coconut milk (the fattier the better!!)
3 Tbsp minute tapioca
3 lbs of boneless, skinless chicken thighs (I used breasts...can't stand thigh meat)
12 oz plum tomatoes, cored and chopped
1/2 c golden raisins
1 c frozen peas
1/4 c minced fresh cilantro
1. Microwave onions, jalepenos, oil, garlic, ginger, curry, tomato paste, and garam masala in bowl. Stir occasionally. Cook until onions are softened...maybe 5 minutes? Transfer to slow cooker.
2. Stir in everything else EXCEPT tomatoes, raisins, peas and cilantro. Cook on low 4-6 hours...until chicken is done and tender
3. Transfer chicken to a cutting board and cut it into bite-sized pieces. Remove the fat from the surface of the broth stuff with a large spoon.
4. Put cut up chicken back into the now leaner broth and add in tomatoes, raisins. Cook on high for about 10-15 min. Add in peas nad let sit until heated through...5 min? Stir in cilantro at the end. Serve with lime wedges.
We ate this over rice. I would have added sweet potato chunks I think. Overall a good dish.