Have you tried Indian cuisine yet?
A long time ago I was under the horribly mistaken assumption that a trip to an Indian restaurant would equal a trip to the CVS to pick up some Pepto. Wrong, plain wrong.
If you want to try your hand at some really lovely Indian food but don't want to go too far out of your palate's comfort zone, here is a great place to start: Chicken Tikka Masala. The only two items in this recipe that might be a bit new to you are two wonderfully healthful Indian spices: Garam Masala (which in turn is really just a spice blend of common spices) and Turmeric.
But wait, it gets better: you can make it in your slow cooker.
If you are like me, this time of the year menu planning can rely heavily on the slow cooker. Here's a new recipe to spice things up and end your slow cooker blahs.
Slow Cooker Chicken Tikka Masala
2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons garam masala
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 cup all purpose flour
1 tablespoon vegetable oil
1 large onion
2 tablespoons grated ginger
6 cloves garlic, minced
28 ounce can crushed tomatoes
1 - 2 cups frozen peas
1/2 cup light sour cream
cilantro (for garnish--optional)
Place the chicken in a large bowl.
In a small bowl, mix the garam masala, salt and turmeric. Set aside.
Use 1/2 teaspoon of the spice mixture and add to the flour. Stir well. Pour over the chicken, tossing well to ensure the chicken is fully coated.
Add the tablespoon of oil to a large skillet and heat until very warm, but not smoking (use medium high heat). Add the chicken and brown on each side, about 3-4 minutes a side. Add the onion, garlic and ginger and cook for 1-2 minutes.
Pour the chicken, onion, garlic and ginger into a slow cooker. Add the tomatoes, peas and remaining spice mixture. Stir to incorporate the spices.
Cook on high for 4-6 hours, low 8-10.
Once ready to serve, remove the chicken pieces and add the sour cream. Stir well. Add the chicken back into the slow cooker.
Serve over rice with cilantro on top (if using).