Thursday, August 16, 2012

Slow Cooker Chicken and Sweet Potato Curry with Peas, Gluten-Free, Dairy-Free


I've been doing a ton of crockpot cooking this week for a magazine piece I'm working on. It reminded me of this recipe (not part of the magazine feature), which I've had waiting in the wings for the past two months. I realized right now is a great time to post it because summer and slow cookers are more compatible than we tend to think.

Slow cookers do not heat up your kitchen or require you to stand over a hot stove or grill. Yet your house will smell amazing, and you'll have a great meal with minimal effort. This recipe, in fact, is super-low effort. You don't have to brown anything--just toss it all in the crockpot.

Of course, you could use a whole cut-up chicken (remove the skin first if you want things to be healthier) and brown it for great flavor. You'll also get a thicker, rich broth if you use bone-on chicken. I'd brown the onions too if I was going to the trouble.

Or just follow the recipe below, and get a tasty, healthy dish with practically no fuss. With the bright, fresh flavors of lime, ginger and curry powder, it's ever-so appropriate for the season.

Slow Cooker Chicken and Sweet Potato Curry with Peas, Gluten-Free, Dairy-Free

Serves 6 to 8

2 large sweet potatoes, peeled and cut into 1-inch chunks
1/2 teaspoon plus 2 teaspoons ancho chile powder, divided
1/2 teaspoon salt, divided
2 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
3 cloves garlic, chopped
2 tablespoons curry powder
1 1/2 tablespoons ground ginger
Freshly ground black pepper
2 cans (14 ounces each) fire-roasted diced tomatoes
1 cup water
2 red bell peppers, sliced
1 white or yellow onion, halved and sliced
2 cups frozen peas, thawed and drained
Lime wedges

Add sweet potatoes to slow cooker and sprinkle with 1/2 teaspoon of the chile powder and about 1/8 teaspoon of the salt. Add chicken, garlic, curry powder, ginger, remaining ancho chile powder and remaining salt to a large bowl; stir well to coat chicken with seasoning. Add to slow cooker. Pour tomatoes and water over chicken and stir gently, just to evenly distribute the liquid so that you keep the sweet potatoes on the bottom of the slow cooker. Layer the red bell peppers over the chicken, then layer the onions over the peppers (do not stir). Cook on high until sweet potatoes are tender, 3 to 4 hours, or low for 6 to 7 hours.

Gently stir chicken mixture. Add peas and stir to combine. Taste to check seasoning. Cover, turn slow cooker to WARM and rest 5 to 10 minutes to heat peas. Serve with plenty of lime wedges.

4 comments:

Rob Johnson said...

Looks awesome, thanks for this! Great food sensory !

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I have always been a fond of curry dishes and I am feeling very blessed to find a recipe here...Moreover, I like the way the sweet potatoes and peas are involved...thanks you so much..

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