Monday, January 16, 2012

Chicken Curry {Slow Cooker} Stew

I think I've mentioned it a million times before, but I'll do it again. I married a good cook. (Lucky me!)

When J and I started dating, I wasn't a bad cook. I did, however, only know how to do what I knew how to do. Alfredo sauce from a jar: seafood pasta. Shred some cheese: homemade mac n cheese. Thousand Island Dressing and taco seasoning: Taco salad. My meals were good, but were not always the most innovative of meals. Obviously I've come a long way.....

Point is this. J had the natural sense in the kitchen. He could whip anything together and everyone would like it. He would use a million ingredients and never write his recipes down. Now that I'm cooking all (most) of our meals during the week, J takes care of most of our weekend cooking. It tends to be me saying "I'm craving ...." and he makes it happen - somehow. Or we take out a lot of meat to use, and he sorts something out with it (still an unknown world to me: big slabs of meat?).

I do have a wonderful lobster pasta to update you all on soon. J threw it together - completely - and I had to follow along in the kitchen to ensure that I was marking down what he was doing....a challenge to say the least!  (This was so amazing...I promise to post it soon!) I don't know what we would do if we ever decided to make a cookbook together!

This recipe below isn't completely from scratch. We were looking for inspiration online and found it at A Nutritionist Eats. Once the "base" inspiration was found, J did his thing. I didn't even have to follow him around this time... he actually made notes along the way about how he was changing the recipe up (basically - we were missing most ingredients plus we wanted more spice!).

Here it is... It's a goodie. I'd say this has fed us (and will be feeding us) for 2 suppers (4 servings) and 2 lunches! I had mine over  brown rice, but may try it out over rice pasta tonight. J had his on its own like a stew and it worked, too!

Chicken Curry Stew
Recipe name and ingredients altered from original recipe. The name was changed to acknowledge the significant amount of spice changes we made to the recipe.

1/2 onion, chopped
1 scallion, chopped
1 leek, chopped
2 big boneless chicken breasts, cubed
4 cloves of garlic, chopped
1 tbsp ginger powder
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp sriracha
1/2 cup of peanut butter (100% peanuts)
1 can of coconut milk
2 tbsp red curry paste
1 tbsp basil
1 tbsp chili powder
1 tbsp cilantro
1 sweet potato, peeled and diced
1/2 a can of peas.

What to do:
1. Add vegetables (onion, scallion, leek, sweet potato) to bottom of slow cooker.
2. Add chicken.
3. Add remaining ingredients except for the peas.
4. When there are only about 10 - 15 minutes left, stir in the peas.
5. The original recipe says to cook this on high for 6 hours or low for 3 - 4 hours. We cooked it on high for the first 30 - 40 minutes, then low for around 5 hours.

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Slow cooker meals should be made just for use as potpurri in the house! It was so hard to wait all day...

Has everyone seen the most recent Clean Eating Magazine? There are quite a few slow cooker suggestions in it! 

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  1. mmm love slow cooker recipes

    1. I know...I don't do it nearly often enough.

  2. I love slow cooker recipes and I LOVE curry, yum!

    1. Well .. you're the lady that inspired hubby and I! I hope we gave you enough credit for using most of your recipe! It was TOTALLY our cup of tea :) Thanks for the share!

  3. totally making this with chickpeas. it's been too long since i've made a crockpot recipe

    1. Honestly, we are beyond excited every time we make a crockpot recipe because it's so easy and it makes so much - but we never think about it... :) Thanks for the comment, Lady!