Slow Cooker Indian Stew
I made this Slow Cooker Indian Stew for dinner tonight. Oh dear, did it hit the spot! It had the hearty, filling effect, without being a heavy high-fat recipe. Most of the ingredients are probably in your stockpile or freezer – making this an easy recipe to throw together on i-have-no-idea-what-to-make-for-dinner-days.
About an hour before serving the stew, I made a big batch of basmati rice in the rice cooker – timing both to be done about the same time. Ahhhh. . .between the fragrant basmati rice and the rich curry – my house smells divine.
2 – 3 large, fresh chicken breasts, whole (about 1-2 pounds)
1 medium onion. diced finely
3 garlic cloves, minced
1 1/2 Tablespoons curry powder
2 Teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (leave out if you don’t like spice)
2 cans (15 oz) garbanzo beans, rinsed and drained
2 cans (14 to 15 oz) diced tomatoes
1 cup chicken broth
Prepared separately – rice, if desired, I prefer basmati with this recipe
HOW TO PREPARE
1.) Place whole chicken breasts in bottom of slow cooker
2.) Add all ingredients. Give it a good stir.
3.) Place lid on crockpot and cook on low for 8-10 hours or high for 4-6 hours, until chicken is cooked completely.
4.) After chicken breast are cooked – take two forks and pull chicken apart – shredding it in the stew.
5.) Serve over hot rice. Try to only have one bowl – I dare you.
I think this stew would be easily adaptable. If you prefer a vegetarian variation, replace the chicken with some of your favorite veggies or add another can of chickpeas (and sub broth of vegetable broth).
I think maybe I might try some diced celery, diced carrots or small cauliflower florets next time. Or small diced potatoes! You could also consider adding some coconut milk for a creamier consistency. I’d love to know what variations you try!
This recipe was adapted from this Slow Cooker Indian Chicken Stew from Midwest Living.
I’d love to know what you think! Leave a comment if you give this recipe a try.