Indian-Style Chicken Curry

Although this dish isn't like a traditional chicken curry that you would get at an Indian restaurant, it is wonderful in its own right. It's hearty with lots of flavor and just a bit of spice. Best of all, it comes together easily in the crockpot! Adapted from Rachael Ray.

 

Ingredients:
1 13.5-ounce can light coconut milk
1 tablespoon tomato paste
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Few dashes hot sauce
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or grated
1-inch knob ginger, peeled and grated
2 Serrano peppers, chopped
1 small eggplant, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
1 14-ounce can chick peas, drained and rinsed
2 pounds boneless, skinless chicken thighs (about 6 thighs)
Salt and freshly ground black pepper
Basmati rice
Cilantro, to garnish

Directions:
In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, peppers, eggplant, sweet potato, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew on low for 6-8 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with cilantro.

Servings: 6
Calories: 469 (not including rice)


 

Linked to Ekat's Kitchen Friday Potluck.