Most people put their slow cooker to use in the winter, but I like to pull mine out in the summer, too. The pandemic has us all multitasking and this set it and forget it kind of recipe has saved me on more than one occasion during the last several months. Unlike heavy stews or soups, this Indian inspired recipe has bright flavors and a summer feel. Make sure to leave the potatoes and cauliflower in sizable chunks to ensure the hold up under the long cook time. Enjoy!
Indian Spiced Chicken and Cauliflower (serves 6-8)
- 1 1/2 lb. boneless, skinless chicken thighs
- Kosher salt and pepper
- 2 Tablespoons Canola or grapeseed oil
- 1 medium sweet onion, diced
- ¼ Cup fresh chopped ginger
- 5 cloves garlic, chopped
- 2 Tablespoons Madras curry powder
- 1 14.5-ounce can diced tomatoes
- 2 Tablespoons tomato paste
- 1 14.5-ounce can low sodium chicken broth
- 2 medium russet potatoes, peeled cut into large chunks
- 1 small head cauliflower, cut into large florets
- 1/4 c. golden raisins
- ½ Cup frozen peas
- 3 Cups long grain white rice Basmati Rice with almonds and lemon zest (recipe follows) or any cooked rice you have on hand
- 1/2 Cup chopped cilantro
- Lemon wedges
- Chilies (optional)
Spray a five to six-quart slow cooker with non-stick cooking spray.
Season the chicken thighs with salt and pepper. Heat the canola oil in a large non-stick skillet over medium-high until hot, but not smoking. Add the chicken thighs and sear until golden on both sides (about 2 minutes per side). Remove the chicken to the slow cooker.
Reduce the heat to medium. Add the onion to the skillet and sauté, stirring occasionally, until starting to soften—about 3 minutes. Add the ginger and garlic to pan and sauté for one minute until fragrant. Add the curry powder, season with salt and pepper and mix well. Add the diced tomatoes, tomato paste and chicken broth and mix well. Bring to a low boil and turn off the heat.
Add the potato, cauliflower and raisins to the slow cooker. Sprinkle lightly with salt and pepper. Pour the sauce over the chicken mixture. Cover and look on low for 6-8 hours. Mix in the green peas 5 minutes before serving.
Serve the curry over basmati rice and garnished with cilantro and a squeeze of lemon. Add some chilies as desired.
Oven Baked Basmati Rice with Lemon and Almond
(Cook the rice one hour before you plan to serve dinner)
- 1 Cup Basmati rice
- 1 Tablespoon extra-virgin olive oil
- ½ teaspoon grated lemon zest
- 1/3 Cup toasted silvered almonds
- 1 teaspoon salt
- 2 cups water
Heat the oven to 375°F: Place a rack in the middle of the oven. Pour the rice into an 8×8 baking dish. Drizzle the olive oil over the rice, and sprinkle with lemon zest, almonds and salt. Stir with a spatula until the rice is evenly coated with oil.
Bring the water to a boil in a saucepan. Pour the boiling water over the rice. Be careful not splash yourself. Stir gently to mix, and then spread the rice evenly.
Cover tightly very with foil—if steam escapes your rice will not cook properly. Bake the rice for 1 hour. Remove the luff the rice with a fork. Cover lightly until ready to use. Leftover rice can be kept for four days in the refrigerator or frozen for two months.