Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, March 14, 2013


Another recipe for all you chicken lovers!

1 1/2 lbs boneless, skinless chicken breasts and/or thighs
2 tbsp canola oil
1 tsp whole cumin seeds
1 cinnamon stick
2 bay leaves
1 medium-size onion, minced
4 garlic cloves, minced
2 tsp finely chopped ginger
1/2 tsp turmeric
1 cup plain fat-free yogurt
1-1 1/2 tsp salt, divided
1/2 tsp garam masala (found in major supermarkets, natural food stores, etc)
1 1/2 cups uncooked brown basmati rice
2 cups water
fresh cilantro for garnish, if desired

Cut chicken into 1-inch pieces; set aside.

Heat the canola oil in a large heavy skillet over medium-high heat.  Add the cumin seeds, cinnamon, and bay leaves.  Cook, stirring, for a few seconds until cumin seeds are a golden brown.

Add the onions, garlic, and ginger to the skillet and cook until the onions are transparent and tender.

Add the chicken to the skillet and cook until chicken turns white, about 4 minutes; stir occasionally.  Add the turmeric and stir to mix in well. 

Transfer the mixture to a slow cooker/crockpot.

Using a fork, whip the yogurt and pour over the chicken mixture.  Sprinkle 1 teaspoon of the salt over all and add the garam masala.

Add the rice to the cooker in an even layer over the chicken mixture.  Sprinkle with remaining salt, if desired.  Pour the water over the rice.

Cook on high setting for 4 hours.

Before serving, remove and discard the bay leaves and the cinnamon stick.

Serve warm, garnished with the cilantro if desired.

Yield: 8 servings.

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