I think everyone knows that I love fall. I eagerly await cooler temps, getting more and more irritated with 70-degree weather, because we all know that that is just simply too hot.
Have I mentioned that I want to spend my life in Alaska? Things are probably making more sense to you now.
This autumn has been especially fun because The Wee She-Om-Nom-Sauce is all excited about the leaves turning colors and falling off the trees. She is obsessed with the idea that fall is one day in its entirety and that all the leaves will fall on that day — despite evidence to the contrary, since I’ve raked the front yard at least half a dozen times since the equinox. She’s not too fussed with this evidence, so long as I leave a pile of leaves for her and the Wee He-Om-Nom-Sauce to play in. But I digress.
Fall means something else — I can finally be a lazy cook again! Soups! Stews! Slow-cooker meals! I will double all the recipes! I will put everything in the freezer! I’ll only have to cook like two times a week! As much as I love to cook, it can be hard while your Wee Ones are trying to set up picnic blankets right in the middle of the path from your prep space to the stovetop. Plus, we have all those leaf-piles to play in. Priorities!
So here’s my first slow-cooker meal of the fall. Curries are great in the slow-cooker because while the appliance can dull many flavors, the spices in Indian food stand up to the low/slow/steamy method. I paired it with a terrific Madhur Jaffrey recipe for green beans (which I will definitely be repeating) and everyone was happy. Back to the leaf-pile!
Slow-Cooker Curried Chicken Breasts
From America’s Test Kitchen Slow-Cooker Revolution
You will need:
- 1 tablespoon oil
- 2 onions, minced
- 6 garlic cloves, minced
- 2 tablespoons fresh ginger, minced or finely grated
- 4 teaspoons curry powder
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 3 tablespoons Minute Tapioca
- 6 12-ounce bone-in split chicken breasts, skin removed
- 1/2 cup raisins
- 1/2 cup whole milk yogurt
- 1/2 cup sliced almonds, toasted
- 1-2 tablespoons fresh parsley or cilantro, minced
- Salt and pepper to taste
- Heat a skillet to medium high heat. Add the oil and curry powder and cook until the spice blend is highly fragrant. Add the onions, garlic, ginger, and tomato paste and cook for about 5 minutes, until the onions are softened. (You can also combine all these ingredients in a bowl and cook them in the microwave for 5 minutes, but I prefer to use the stovetop.) Transfer the mix to the slow cooker. Pour in the chicken broth and mix in the tapioca.
- Season the chicken breasts with salt and pepper and nestle them in to the liquid. Cover and cook on low for 4-6 hours, depending on your slow cooker and the size of your chicken breasts.
- Stir in the raisins and let them cook for about 10 minutes, until heated through.
- In a small bowl, combine the yogurt with about 1/4 cup of the warm sauce that the chicken was cooking in, in order to temper it. Add it back to the rest of the sauce in the slow-cooker. Serve the chicken breasts with the almonds and ciilantro/parsley.