Creamy Cajun Tomato-Garlic Chicken and Veggie Curry
by ithilmor
1 Comment
ithilmor
I’ll format the recipe properly when I get to a computer
Ingredients:
1 to 1.5 lbs chicken (thighs or breasts)
2 heads of cauliflower, cut into florets
2 potatoes, peeled and diced
1 large onion, chopped
4–5 cloves garlic, minced
3–4 fresh tomatoes, chopped (or 1 can diced tomatoes)
1 cup chicken broth or water
Spices: 1 tbsp curry powder (or garam masala + cumin), 1 tsp turmeric, 1 tsp paprika or Cajun seasoning, salt, and pepper to taste
Instructions:
Layer the base: Place the chopped onions, minced garlic, diced potatoes, and half of the cauliflower florets at the bottom of the slow cooker.
Add the protein & tomatoes: Lay the chicken pieces directly over the vegetables, then scatter the chopped tomatoes and the remaining cauliflower on top.
Season: Sprinkle your curry powder, turmeric, paprika, salt, and pepper evenly over the contents, then pour the chicken broth around the edges.
Cook: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and the potatoes and cauliflower are fork-tender.
Finish: Remove the chicken, shred or chop it into bite-sized pieces, and return it to the slow cooker. Stir everything together—the broken-down cauliflower and potatoes will naturally thicken the rich tomato-garlic sauce into a hearty stew.
1 Comment
I’ll format the recipe properly when I get to a computer
Ingredients:
1 to 1.5 lbs chicken (thighs or breasts)
2 heads of cauliflower, cut into florets
2 potatoes, peeled and diced
1 large onion, chopped
4–5 cloves garlic, minced
3–4 fresh tomatoes, chopped (or 1 can diced tomatoes)
1 cup chicken broth or water
Spices: 1 tbsp curry powder (or garam masala + cumin), 1 tsp turmeric, 1 tsp paprika or Cajun seasoning, salt, and pepper to taste
Instructions:
Layer the base: Place the chopped onions, minced garlic, diced potatoes, and half of the cauliflower florets at the bottom of the slow cooker.
Add the protein & tomatoes: Lay the chicken pieces directly over the vegetables, then scatter the chopped tomatoes and the remaining cauliflower on top.
Season: Sprinkle your curry powder, turmeric, paprika, salt, and pepper evenly over the contents, then pour the chicken broth around the edges.
Cook: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and the potatoes and cauliflower are fork-tender.
Finish: Remove the chicken, shred or chop it into bite-sized pieces, and return it to the slow cooker. Stir everything together—the broken-down cauliflower and potatoes will naturally thicken the rich tomato-garlic sauce into a hearty stew.