This dish is a classic example of how you play with a recipe and come out with something totally different. This recipe was morphed from Taste of Home's Slow Cooker Chicken Curry. Slow cookers rock!
So back to how I changed this dish. I've been wanting to mess with curry. I thought I had curry in the pantry...but I c did not...however I DID have Tastefully Simple's Flavors of India Season Salt. The original recipe also called for Peach salsa...I realized as I went to make the dish that I had regular. Then my eyes caught onto some cherry chutney my boss gave me before I moved. There were tomatoes in that...so again, I substituted...In the end...the dish came out great and even Kevin loved it. Added bonus, with the Halloween madness, I went to serve the dish and realized I didn't make a veggie...but no worries...there were kidney beans in the recipe...yeah!
Slow Cooker Indian Chicken
Chicken breast halves (bone in, bone out...whatever you fancy, I did bone out) - package
1 can (15 oz) white kidney or cannellini bean, rinse and drained
1/4 cup thinly sliced sweet onion (or red gives it an extra kick, I did red)
1 cup cherry (or any other flavor) chutney
1 TBSP Tastefully Simple's Taste of India Season Salt (ingredients are sea salt, tumeric, dehydrated garlic, spices in case you don't have on hand)
1 cup Aborio (risotto) rice
1 1/2 cups water
1 TBSP butter (opt.)
Place Chicken, kidney beans, and onion in 4 qt slow cooker. Combine chutney and Taste of India Season Salt in a bowl; pour over top. Cover and cook on low 6-8 hours.
Bring water to a boil in a pot. Add rice (and 1 TBSP of butter - if desired). Simmer rice for 20-25 minutes (covered) or until water is absorbed. Serve chicken over rice.
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