We love Indian food around here. Actually–who am I kidding?–we love food that is different, interesting, foreign, exotic, and/or full of spices. 🙂
When my husband and I were younger — with two jobs and no kids — one of our favorite places to eat was our local Indian restaurant. It still is actually, we just don’t do it very often!
My husband has taken several business trips to India and found the food to be amazing. I have quite a number of Indian cook books — including a few difficult-to-decipher ones actually from India!
Many Indian dishes are particularly suited to being cooked in a crock pot, and I tend to rely on The Indian Slow Cooker as a starting place for most of my recipes. Unfortunately the book is pretty firmly grounded in the fat-is-bad camp… and I consider fats like butter and coconut oil to be essential to a healthy diet. So I spend a lot of time (and butter) adapting her recipes to suit our family’s needs.
Turn on the crock pot and add 8 tablespoons of butter to melt.
Peel and dice two large onions. Saute in 2-3 tablespoons of butter (I like Kerrygold, which many grocery stores now carry.) I do this in my cast iron pan, because I like the onions browned nicely.
To a food processor or high-powered blender, add:
8 cloves of garlic, peeled
4-inch piece of fresh ginger, peeled and cut into cubes
1 cup blanched, sliced almonds and blend until smooth. Add 1/2 cup water, and blend into a thick paste.
Then add the cooked onions, and blend again.
1 1/2 cups plain yogurt (learn how to make your own yogurt; it’s easy)
2 teaspoons chili powder (like this or get quality herbs and spices here)
1 teaspoon ground cloves (like this)
1 teaspoon ground cinnamon (like this)
2 teaspoons garam masala (like this)
1 tablespoon salt (I like this kind)
Blend. Then blend in 5-6 tomatoes, chopped. (You’ll probably have to add them in a few handfuls at a time.) Blend until smooth.
Place approximately 4 pounds of pastured chicken (boned, skinned, and cut into 2 inch cubes) into the melted butter in the crock pot. Pour the onion-tomato mixture on top, and give a quick stir. Cover and cook on LOW for 6 hours.
When it’s done, stir in 1/2 cup of the best cream you can find and serve over rice.
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