I think I was able to do it, I took an authentic curry recipe from India and adjusted just a few things to be a successful crock pot dish. The recipe comes from a local Indian resturant, Indian Palace. They published their recipe about year or two ago and I saved it and I made just a few adjustments. I served this with Basmati Rice and homemade Naan. We loved it and the flavors were even more pronounced after marinating in the crock pot for a few hours. When we came home from church the wonderful smell coming from the Crock Pot was a really cool thing to come home to.

I had reserved six balls of dough from my first attempt at Naan and I was able to take the dough straight from the fridge and roll out without a second rise. Perfect. You can find the Naan recipe here. I did not add garlic and I lightly sprayed each side with buttery cooking spray instead of melted butter. Turned out perfect once I realized I needed to roll out the dough very thin.

For the Chicken Curry:
3 Black Cardamon seeds
4 Green Cardamon seeds
4 whole cloves
2 large pinches of Cumin seed
2-3 large pinches of Coriander seeds
1 tbls of Chili powder
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**Grind the above ingredients in a coffee grinder and set aside. You will also need Turmeric Powder and Garam Masala after dish has cooked and before serving.

4 cloves of garlic, chopped
4-5 slices of raw ginger, chopped
1 onion, chopped
2 green chiles, chopped
2-3 tbls of Canola Oil
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** Heat the oil in a saute pan and add the above raw ingredients and half the ground seed mixture. Saute until onions are translucent. Pour into bottom of Crock Pot and leave saute pan on the stove, do not rinse.

1 can of diced tomatoes
4 boneless skinless Chicken Breasts
Garlic Salt and Chili Powder
***lightly brown, until white, the chicken breasts in the saute pan, add more oil if needed. Once browned place chicken in Crock pot. Pour entire can of tomatoes into saute pan, scraping the bottom to get all the pieces, heat through until warm. Pour tomatoes into crock pot on top of chicken. Sprinkle with Garlic Salt and Chili powder.

Cook on high 4 hours or low for six. 15-30 minutes before serving add 1.5 tbls of ground Turmeric and stir then sprinkle with Garam Masala. The turmeric will give the curry a nice yellow coloring that is common in traditional Indian dishes. Add some cilantro for garnish. The chicken just falls apart. Next time I am not going to cut/shred the chicken just let it fall apart on the plate (it will look more appealing I think).

YUM!!! We loved this and I doubled my recipe so we would have leftovers for lunch. Anna wanted more and talked about how good it was today when I took her to school.
1 Response
  1. Anonymous Says:

    India Palace is one of my favorite places to eat! I'm definately trying this recipe! YUM!