Monday, March 3, 2014
But, knowing I'd be gone the whole day dress shopping and that John wouldn't be coming (aren't you wondering, why wouldn't he want to come see my sister try on wedding dresses?), I wanted to have dinner making itself for me. I found this Chicken Korma recipe on Cooking Light which now that I have less than 12 months to prepare for another sister wedding where I, the spinster, have to fit into a bridesmaid dress, I am using more and more frequently.
I recently had a conversation with some women at work about how the crockpot saves my weekly meal planning at least once a week. There are so many inventive ideas out there for it that I'm not sure how others do it! This is like leaving in the morning and returning to India at night. It's pretty fantastic and the flavors are incredible.
1 pound chicken breasts, cut into bite-sized pieces
1 onion, diced
2 teaspoons ginger powder
4 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
2 cups potatoes, peeled and cubed
1-15 ounce can petite diced tomatoes, undrained
2 bay leaves
1 cinnamon stick
1 cup fat-free greek yogurt
2 cups brown rice
Add chicken, onion, ginger powder, curry powder, cumin, red pepper flakes, garlic, potatoes, petite diced tomatoes and juice, bay leaves, and cinnamon stick to the crockpot. Cook on low 6-8 hours. Remove the lid and let cook an additional 5 minutes until the liquid has reduced by about half. Stir in the greek yogurt and serve immediately on top of brown rice.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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