Tuesday, February 28, 2012

Ridiculously easy slow-cooker chicken curry with greens


This is "ridiculously easy" because:
  1. Crock pot. 'Nuff said.
  2. I used a premade curry paste. Specifically, I used Patak's rogan josh paste. You could certainly use another curry paste or a spice blend, but that's the one I picked. I was planning to make rogan josh, but lamb was super expensive :(
  3. I mixed up everything ahead of time and froze it. When I wanted to cook it I just dumped the whole thing into the slow cooker, still frozen.
  4. I wanted to add some veggies and collard greens are one of the few green things that turn out well when cooked for a long time. I got the idea to put collard greens in slow cooker curry from Christina's recipe. To make it even easier I just used a bag of frozen collard greens and threw it in there still frozen.
Here it is all frozen in a gallon bag. I added the collard greens to that bag and immediately felt silly; it would have been just as simple to leave them in their own bag and open it when I'm ready to cook. There's some frozen onion in there too.


Here's the giant frozen mass dumped into my crock pot:


8 hours later, I had chicken curry and veggies!

SLOW-COOKER CHICKEN CURRY WITH COLLARD GREENS
Serves 4-6

INGREDIENTS
  • 2 lbs boneless skinless chicken thighs
  • 1 can diced tomatoes, preferably fire-roasted, drained
  • Half a 10 oz jar rogan josh paste such as Patak's, or other curry paste. Or 2-4 Tbs rogan josh spice (such as Penzeys or homemade) or other curry powder*.
  • 1 16 oz bag frozen chopped collard greens
  • 1 medium onion, chopped OR 1 cup frozen diced onion
  • Optional: 1/2 cup thick coconut milk such as Aroy-D coconut cream. I didn't add this so it's not a solid recommendation, but next time I will; I think it would have been really tasty.
DIRECTIONS
  1. Stir together the diced tomatoes and curry paste or powder (and coconut milk, if using) until thoroughly combined. Stir in the onion. Season the chicken thighs with salt and pepper and then thoroughly coat with the tomato mixture. Freeze if desired.
  2. When ready to cook, dump the chicken mixture into a slow cooker with the bag of collard greens. Cook 4-6 hours on low if un-frozen, 6-8 hours if frozen.
  3. Serve over cauli rice.
*10/7/2012: I made this with 2 Tbs curry powder, 2 tsp garam masala, 1/2 tsp ground ginger, and 1/2 tsp salt in place of the Patak's paste. I also added the solids from a 5.5 oz can of coconut milk.

11 comments:

CJ said...

I just had Rogan Josh the other day - what a great way to use it w/ the collard and slow cooker! Of course, what did I do? Stand over it on the stove for 2 hours... I'll try your method next time!

Juliet said...

I'm glad you're back to blogging, Erica. I missed your recipes!!! I've been bookmarking them like a crazy woman. I actually just made a whole chicken in my crock pot today - one of my fav things to do

Erica said...

@CJ: It's definitely much easier in a slow cooker!

@Juliet: D'awww thanks! Let me know if you try anything :)

C said...

I made this yesterday, and it is SOOO awesome! I ended up using 1 bag of frozen kale, and it worked very well. Instead of adding solids from the can of coconut milk, I added a bit of coconut butter. I served it over cauliflower with a ton of cilantro, and it definitely hit the spot.

Erica said...

C: Ooh coconut butter sounds amazing!!

Anonymous said...

Made this for the second time--did not freeze but maybe next time. Thanks for inspiration and a lamb substitution.

Anonymous said...

My husband made this the other night, and we both agreed it was absolutely bland. Hubby, not at all prone to strong statements, asked aferward if a two-year-old spiced it. We have cooked (and tasted) a lot of Indian food over the years, and this was just not up to par with what I'd expect given the raves in the comments.

The Bagel Girl said...

I added an extra scoop of curry paste and my regular seasonings because we like lots of spice in my family! The base recipe is good, but I agree, a bit bland.

Kathy doubleu said...

I'm making this now but I'm using Keith Lorren's Caribbean Curry Powder seasoning along with his gourmet collard green seasoning, a little moroccan spice and some garam masala. since I don't have coconut milk or butter I'm trying a little coconut oil with fresh collard greens and canned diced Glen Muir tomatoes (unfortunately I don't have the fire roasted on hand today)

Kelly O said...

what size can of tomatoes did you use?

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