Yellow Curry?

One of my personal goals for this year is, to make new and delicious food.

If someone were to ask me what my favorite dish is, (super hard to say because I love so many things!) but it would probably be a yellow curry.

Thai, yellow curry that is.

I decided to look on-line, find a recipe, and attempt to make it at home. I found a recipe! And it is a Martha Stewart recipe! And I can make it in the crock pot! SCORE!

So far everything was seeming good. I went to the store, bought the ingredients like, coconut milk, (so yummy) curry powder, Cumin and Roasted Coriander...

WHAT!?

Cumin and Coriander? That seems strange. Oh, well. I've never made this before, what do I know.

But as soon as I got all the ingredients in the crock pot, I could smell that this was not a Thai, yellow curry. It was an Indian, yellow curry.

Cumin and Coriander, indeed. I should have known. Dang!

Scott and I dislike Indian food. We've both only had it once, but that was enough to know. Even the smell gags us. I forgot that Indian food has a Yellow Curry too. I didn't specify when I was looking for a recipe. And this recipe is just called, Chicken Curry.

I told Scott we had to eat it. I could tell Scott was not a fan. I could also tell that if you liked Indian food, this recipe was good. And Super easy!

I had to eat all of the leftovers. By the end of the week, it was actually tasting pretty good.

Maybe Indian food is an acquired taste.

Here is the recipe, along with a picture I took of the curry I made. If you like Indian food, you should try it.

Here are a few suggestions though: 1) Only use one lb of chicken. This is must! 2) Add some potatoes. 3) If you don't like peas, I'm sure you could use carrots.

Chicken Curry

FoodChicken thighsCoconut milkCurry stewDinnerDinner partyFall IndianMadras curry powderMain courseWinter Everyday FoodQuick Dinner

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Ingredients

• 3 pounds boneless, skinless chicken thighs, trimmed
• 2 medium onions, halved and thinly sliced
• 8 garlic cloves, thinly sliced
• 16 thin slices peeled fresh ginger (about 1 ounce)
• 2 tablespoons curry powder, preferably Madras
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Coarse salt
• 2 packages frozen green peas (10 ounces each)
• 2 cups unsweetened coconut milk
• 1/2 cup toasted cashews (optional, for serving)
• 1/4 cup cilantro leaves (optional, for serving)

Directions

1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.