Chicken curry is one of the best comfort food dishes going. And healthy! It’s high in fibre, low in fat, and the warm, spicy curry warms you right up on a cold day.
I have to thank my friend Dal for this one.
We used to work together, and from time to time, we’d talk about food. One day, we started talking about making Indian curry, and he mentioned that he always likes to use chicken thighs instead of breasts.
What a difference.
First of all, if you make this in a slow cooker, the thighs turn out beautifully – moist, and yet they still hold their shape. Breasts tend to dry out.
I also like to put a bed of baby spinach on each place and then top with the curry, and pass around basmati on the side. Then, each person can swirl their spinach into the hot curry. The spinach is then barely wilted into the curry. It keeps its nice green colour, and a bit of texture that way. (See below).
Also thanks to Dal, he gave me the idea to buy the the thighs in bulk. So now I prep double the recipe ingredients (ie. buy 28 oz cans of chick peas and tomatoes, and chop up another onion, etc.) Just prepare one curry immediately, and then put the rest into a zip-lock bag, uncooked, then label and freeze it. If you do this at the same time, it’s like getting a 2-for-1. I love 2-fers.
And then simply thaw the contents of the bag and put in the slow cooker when ready to enjoy it again.
Just omit the potato when you are freezing, and then simply chop and add the potato to the curry when you ready to cook it.
This recipe is also great with beef. Just swap the chicken with either stewing beef, cut in 1 inch pieces, or lean ground beef that has been browned first. Either go beautifully with this dish.
Note: This dish can either be made on top of the stove, or in a slow cooker. Prep is exactly the same, just the cooking instructions vary.
Here’s how you do it:
Yield 4-6 sevings
7-8 boneless skinless chicken thighs
3 medium red potatoes
onion, peeled and chopped
4 Tbsp madras curry paste
14 oz. canned chickpeas, rinsed and drained
14 oz. canned tomatoes, chopped, with juice
2 cups of baby spinach leaves (optional)
3/4 cup whole wheat basmati rice (optional)
1 1/2 cups water
Store-bought whole wheat Naan – 1 per person (optional)
- Place all ingredients except spinach in either a dutch oven or slow cooker.
- In dutch oven, heat to medium-high until starting to boil, then quickly reduce heat to low and simmer for 1 1/2 hours.
- If using slow cooker, cook on low for 6 hours.
- To serve, place baby spinach on each plate, then spoon curry over spinach.
- Pass rice and warmed naan at the table.
- In last half hour of cooking the curry, place rice and water in a medium saucepan.
- Bring rice to a boil.
- Reduce heat and simmer for 30 minutes.