42.2.10Fighting Stress with Spice: Curry Chicken Stew in a Slow Cooker
Posted Feb 02 2010 12:00am
Curry Chicken Slow Cooker
If breakfast is the starter meal of a day, then Sunday is the starter meal of the work week. Reviewing the schedule for the upcoming week, it revealed little time for cooking a meal. Sunday dinner needed a recipe for the crock pot. The meal needed to be hearty and large to last a few extra days. The additional stress endured this week will be counteracted with a spicy Curry Chicken stew. Meals with little nutritional value will only feed the stress.
Sunday starts with our audacity to accept a invitation to a wonderful performance. After returning home from seeing Emperor Jones at the SoHo Playhouse , it was a relief to know dinner would be quickly served. As we waited for the rice to cook 45 minutes for brown rice we worked on our projects. When the rice was ready and the garnishes were prepped, we ate a spicy stew and enjoyed the evening. During the week, I will remember this relaxing moment in the midst of chaos.
1 lb. of chicken parts with skin and bones, cleaned; seasoned with salt, pepper, cinnamon, nutmeg, and red pepper
1 large onion, roughly chopped
1 jalapeno pepper, seeds discarded, finely chopped
2 inch piece of ginger, minced
2 cloves of garlic, minced
1 tsp. crushed red pepper; to taste
1/4 to 1/2 cup of curry powder
2 tsp. smoked paprika
1 tsp. cinnamon
1/4 tsp. nutmeg
1-1/2 quarts of chicken stock
1 small can of tomato paste
1/8 cup of sherry or rum
1 bay leaf
1 star anise
2 cinnamon sticks
1 bunch of carrots; peeled, thickly sliced
3/4 to 1 lb. of red potatoes, cleaned and quartered
1-14 oz. lite coconut milk
Garnish: roughly chopped cilantro, sliced almonds, slice green apples, cranberries/raisins, unsweetened coconut and chopped green onions
1. Over medium-high heat in olive oil, brown chicken on both sides. Three to four minutes per batch of chicken. Place chicken in slow cooker.
2. Reduce heat to medium and sauteed onions in the same skillet until translucent. Add garlic and stir for 30 seconds. Add jalapeno pepper, ginger and red pepper. Stir for one to two minutes. Add curry powder, paprika, cinnamon, and nutmeg. Stir for two to five minutes. If the mixture is too dry, add a little chicken stock. Place mixture in the slow cooker.
3. Deglaze the skillet by adding chicken stock and sherry/rum, scrapping up brown pieces. Whisk in tomato paste. Add bay leaf, star anise, and cinnamon sticks. Cover and bring to a boil. Pour into the slow cooker.
4. Add carrots and potatoes to the slow cooker.
5. Gently stir the ingredients. Cook on high for four to six hours or on low for eight to ten hours.
6. About 20 to 30 minutes before serving, pour coconut milk into the slow cooker. Continue to cook the rest of the cooking time. Remove bay leaf, cinnamon sticks and star anise.
7. Ladle stew over brown rice. Garnish with a choice of cilantro, sliced almonds, slice green apples, cranberries/raisins and chopped green onions.