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Tag: crock pot recipe

Chicken Curry Recipe with Potatoes, Carrots and Coconut Milk

Fall is here!

This time of year, I love making soups, curries and stews. They’re versatile, easy to make and easy to freeze. Keep your eyes peeled here for more winter recipes coming soon…

This Chicken Curry recipe is in our regular rotation because it’s quick and easy and I can throw everything in the crock pot and a few hours later dinner is served!

If you choose to do a stovetop method instead of using a crock pot, follow the recipe and just simmer the curry in a pot for an hour or so on low.

You’ll need a large bowl, large pot, crock pot, and rice cooker or small pot with a tight-fitting lid.

Chicken Curry

Ingredients:

  • 1.5 – 2 lbs. boneless chicken thighs, cut into bite sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons of curry powder
  • 1 Tablespoon coriander
  • 1 Tablespoon cumin
  • 1 Teaspoon cayenne powder
  • 2 Tablespoons of coconut oil
  • 1 small yellow onion, diced
  • 1 Tablespoon grated ginger
  • 2-4 cloves of garlic, chopped
  • 2-3 carrots, chopped
  • 4-5 small yellow potatoes, about 1.5 lbs, chopped
  • 1 red bell pepper, chopped
  • 1 can coconut milk
  • 1 jar curry sauce*
  • 1 small head of broccoli florets, chopped (about 1-2 cups)
  • 2 Tablespoons fresh cilantro, chopped
  • 1 cup basmati rice, rinsed
  • 1.5 cups water

Directions:

  1. Place chicken in large bowl and rub with spices (salt through cayenne).
  2. In large pot, heat oil over medium/ high heat.
  3. Cook onion for about 5 minutes, stirring it often to keep from burning. Add ginger and garlic and cook for another minute.
  4. Add the chicken and sear it for about 5 minutes, stirring occasionally.
  5. Add carrots, potatoes, bell pepper, coconut milk and curry sauce and bring to a simmer.
  6. At this point I put my curry in a crock pot and cook on low for 3-4 hours. Please use caution when transferring hot liquids from one pot to another. Once the potatoes are almost cooked (meaning, when I press then with a fork, the outsides give, but the insides are still a little hard) then I add broccoli. Cook for another half hour or so. If you like your veggies really mushy cook longer.
  7. If you’re not using a crock pot, just keep simmering the curry on the stove until all the veggies are cooked.
  8. Cook rice (click here if you need help with that).
  9. Serve curry over rice, with fresh cilantro on top.

Super quick n easy version:

  1. Dump the first 15 ingredients (everything from the chicken through the curry sauce) into your crock pot. Turn it on low for 6 hours, high for 4 hours. Poke the potatoes and when they’re nearly cooked, add the broccoli and cook for 30 minutes more.
  2. Cook a pot of rice.
  3. Ladle the curry over the rice and top with cilantro.

*The sauce used in this recipe (in the photo above) is from Costco. I’ve tried this curry sauce from Trader Joe’s, as well as this one from Safeway and they are both delicious. These are not affiliate links, meaning I make no money off you going to these sites, just wanted you to see what I meant by “1 jar of curry sauce” in the above recipe.

I use full fat coconut milk because it tastes better and has less additives than the reduced fat versions.

I’m Anne McCranie, a Vancouver, Washington based Personal Trainer and Licensed Massage Therapist. I love sharing good food and healthy recipes with you. Please see your medical professional for specific dietary advice.

Moroccan Lamb Stew Recipe

How does a warm, spiced, hearty bowl of stew sound right now?

Have I told you how much I love my crock pot? It’s a great option for me because I can prep our meal during my breaks, then our dinner is cooking away while I work, and ready to eat after I wrap my last evening class.

This type of stew actually tastes better the next day, so it’s great for leftovers.

A note about crock pot cooking, the liquid does not cook out like it would if you were making this on a stovetop. Start with the listed amount of broth, then once its cooking, you can check it to see if you like the consistency. If you’d like it more “soupy” and less “stewy”, add more broth.

You can also make this on the stovetop, in a large stock pot. When you get to step 6, just turn the heat down low, and cover the pot, Check it every thirty minutes or so to make sure it still has enough liquid.

Your whole house is about to smell amazing!

Try this stew and let me know what you think…


Ingredients:

  • 2 pounds lamb stew meat cut onto 1 ½ inch cubes (I found a 2.5 lb shoulder roast and had the butcher cut into cubes). 
  • 2 teaspoons of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds.
  • 1/2 red pepper flakes
  • 2 tablespoons coconut oil.
  • 1 onion, diced.
  • 4 garlic cloves, chopped. 
  • 2 tablespoons tomato paste.
  • ¼ cup apple cider vinegar.
  • 2 tablespoons honey.
  • 1  1/4 cups chicken stock.
  • 1, 15 ounce can chickpeas, rinsed and drained.
  • ¼ cup raisins or dried apricots (chopped).
  • 1 bunch of collard greens, chopped.

Directions:

  1. Rub the meat with all the spices. 
  2. Let it rest, covered, in the fridge for a couple hours.
  3. In a large stock pot, brown meat in oil for 5 minutes, stirring every so often.
  4. Add onion and garlic and saute for 2 minutes.
  5. Add tomato paste, vinegar, honey, and chicken stock, and warm it through (stir it for another minute or so).
  6. Carefully transfer meat mixture to the crock pot and put the lid on.
  7. Cook on high for 4 hours.
  8. Add chopped collards, and garbanzos and cook for another 2 hours.

Serve with cooked couscous or rice.

xoxo

Anne

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