Tuesday, March 3, 2009

Stewed Indian Chicken

Here's another great crock-pot recipe that's not your usual chicken-&-potatoes. Tony and I together have concocted this. Here's our latest version.

Stewed Indian Chicken
1 1/2 lbs of some kind of boneless/skinless chicken (breasts or thighs)
3-4 medium potatoes, 2 inch chunks
1 small onion, thinly sliced
1 can (15 oz) crushed tomatoes
1 T grated fresh ginger
2 cloves garlic, minced
1/2 t coriander
1/4 t cayenne pepper
salt and pepper
1 can (15 oz) coconut milk
cilantro for garnish

In crock-pot, combine tomatoes, onion, ginger, garlic, coriander, cayenne, salt, and pepper.
Add chicken and potatoes making sure they are all coated.
Cook on high 4 hours or low for 8.
Before serving, shred chicken into large pieces, stir in coconut milk, and top with cilantro.
Serve with rice and naan (flat bread).

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