It’s no secret that I love Indian food, and when I can’t get to an Indian restaurant, I have a couple of recipes that do a halfway-decent approximation. This is an ultra-simplified recipe, but it tastes delicious and it’s really, really easy. I use some frozen ingredients here; you can use fresh or canned if you want.
Note: If you don’t like or can’t eat yogurt, you can safely leave it out. Just ignore step 3 of the cooking directions entirely and reduce cooking time to 6 hours.
This recipe serves 4-6, but it’s easily scaled up or down.
Prep time: <15 minutes Cooking time: 6-7 hours (see notes)
- 4 frozen chicken thighs (preferably boneless and skinless, but it doesn’t really matter)
- 4T curry powder
- 2 large potatoes, cubed
- 1 yellow onion, cut to spoon-sized pieces
- 1 lb. frozen peas
- 14oz canned diced tomatoes
- 1/4c plain yogurt
- Rice, to taste
- One 3-4qt crockpot
- One stirring spoon
- One cutting board
- One chef’s or utility knife
- One pair of tongs, if you’re using bone-in chicken
- One serving spoon or ladle
- If you’re using bone-in chicken, let the crockpot do the work for you! See below.
- Put the chicken, potatoes, peas, onion, tomatoes, and 3T of curry powder into the crockpot. Set the heat to low, stir the pot up a bit, put the lid on, and leave it alone for 6 hours.
- In 6 hours, if you’ve used bone-in chicken, use a pair of tongs to fish the bones out. The meat should fall right off!
- After you’ve removed the bones, or if you don’t need to, add the yogurt and the remaining 1T of curry powder. Allow to cook for another hour.
- Stir and serve!
Questions or thoughts? Leave a comment!