Life's a Stitch

I believe it. Research shows that curry is addictive. Soon I'll have to check myself into that Seattle treatment center that advertises addiction therapy in ten days with a couple of two day follow ups. On our Greek cruise they had a section of the lunch buffet dedicated to Indian food and I was there nearly every day. A few years back, on our voyage across the Atlantic, there was a genuine tandoor (clay oven). What a treat.

If you are an Indian food fan, you'll question a couple of the ingredients in this recipe as seemingly Thai in taste, but it comes out tasting authentically Indian. Better than other butter chicken recipes I've tried and the best naan ever.

Butter Chicken in the Slow Cooker

8 boneless skinless thighs and breasts, cut into chunks

3T butter for sauteeing spices, onion and garlic

3T vegetable oil for browning chicken

1 chopped onion

4 cloves minced garlic

1.5T curry paste or to taste. I used 2t very hot Thai green curry paste

1.5T Tandoori masala

1T garam masala

1.5T curry powder, plus extra to sprinkle on raw chicken. I use Trader Joe's brand

2 cans coconut milk. I used one can of Trader Joe's Coconut cream and of their one light coconut milk, the best would probably be two cans of regular coconut milk.

2 cans tomato paste

3/4 C plain yogurt. I used low fat, you probably wouldn't want to use fat free. 

Salt to taste

Fresh Cilantro for garnish

1. In a large pot, saute onions and spices in butter until onion is wilted. Add the tomato paste, coconut milk and yogurt and stir until smooth over medium heat.

2. Sprinkle chicken pieces with curry powder and brown in oil.

3. Put all in a slow cooker and cook on low for 6-8 hours. 

Serve with basmati rice (I use Trader Joe's brown basmati) top with cilantro. I also served it with whole wheat naan (bread)

Whole Wheat Naan

2 C whole wheat flour

3/4 C low fat yogurt plus 1/3 C low fat milk warmed in microwave

2t instant yeast

1t sugar

1/2t salt

White flour for rolling dough.

If desired, melted garlic butter to brush on after removing from oven.

Mix all dry ingredients in a medium bowl. Slowly add milk mixture and blend with hands, kneading until it forms a ball. If too dry add more milk, if too wet add more flour. Mixture should be sticky. Roll ball of dough in white flour and place back in bowl, cover and let rest in a warm dry place for at least an hour and a half. 

Place a pizza stone or cast iron pan in oven and preheat oven to 500 degrees. With floured hands divide dough into six balls. Roll between floured sheets of waxed paper until 1/4 inch thick. You can cook two at a time on the pizza stone. Slightly dampen each naan with wet hands and place on pizza stone. Cook each side for two and a half minutes. Remove and brush with garlic butter if desired. You can also cook in a thick pan, sprayed with non-stick spray on top of the stove for 90 seconds on each side, until golden brown.

The next day I slit open the leftover naan, like pita bread, and made grilled asparagus and fresh basil sandwiches:

Bordering on a foodie blog, I promise knitting content in the next post. The tease: a taste of Madelinetosh Pashmina.