Hello Lovelies!
Happy Friday!! I am now going to be sharing recipes on Friday’s to get you excited to cook for the weekend ahead. Today’s recipe is an India classic that doesn’t involve a whole lot of work. Let me start by explaining why I chose to do an Indian dish in the first place. I like exotic food and spicy for that matter as most of you know, however I never had Indian food up until last Spring when I visited Canada, and then I had it one more time when I first moved to California. I just moved and haven’t gone grocery shopping yet so I decided to order food to go and looked up what was around me and an Indian café popped up first and I thought that sounds good I haven’t had it in a while and I really enjoyed it the last time. I remembered the dish I had in Canada it was Chicken Masala and this café had it as well so I ordered it online. It took about 20 min to be ready, so once it was ready, I went and picked it up and returned home super excited. After opening the bag, I realized there was no rice just the curry. So I called the restaurant and explained how they hadn’t given me rice… Well apparently everything is a la cart and so I had to order rice and go back and pick it up which all together delayed my dinner to where I ended up not eating it for 40 min rather than 20… I was so aggravated by the whole situation I decided I would try to recreate the dish myself. I found this recipe on Pintrest from “The Iron,” and it involved using a crockpot which made is even more appealing. This dish requires about 8-10 different spices which is why it’s so freakin good! I bought most of the spices at Trader joes and whole foods since they are very specific and exotic, you can’t just get them anywhere. There are two ways you can make this dish 4 hour on high or 8 hours on low. I tried both and honestly didn’t taste a difference so it’s just about the amount of time you have. The total cost for this dish was about $20 and it feeds up to 6 people that’s how much I paid for myself at the restaurant in California and had to pick it up and serve myself… You can keep the leftovers for up to a week in the fridge and if you’re like me, you will want leftovers cause it’s that damn good! I hope you lovelies enjoy it as much as my family and friends did and you won’t ever need to order Indian take out again! Enjoy lovelies!
Xoxo Shaunté
Ingredients
Serves 6
2 lbs / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
1 tsp teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup / 250 ml heavy cream (or full-fat BPA-free coconut milk)
2 tablespoons arrowroot powder* (I preffer the coconut milk makes it creamier)
Juice of ½ lemon
*arrowroot powder acts like cornstarch (you can use cornstarch if that’s what you have in your pantry.)
Directions
Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl.
With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high). 20 Minutes before it's finished add the rest of the ingredients in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the crockpot and add the lemon juice. Let cook an additional 20 minutes to thicken up.
Serve warm.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
