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pice level: low to medium
This crock pot recipe costs less than $15 for 8-10 servings, perfect for busy nights or a large family dinner. This recipe is made with SH’ That’s Hot! Angry Ginger hot sauce, which goes great with the curry spices and adds much needed heat to the dish! Use a large crock pot / slow cooker or adjust recipe for a smaller crock pot.
Curry Chicken & Rice Ingredients:
½ cup of SH’ That’s Hot! Angry Ginger hot sauce, separated
1 whole chicken, broken down or 3-4lbs of skin-on chicken breasts, thighs and legs
2 Tbl. Vegetable Oil
1 medium sized white or yellow cooking onion, diced
4 garlic cloves, minced
1 red pepper, diced
2 jalapenos, diced (or another green chili pepper)
2-3 carrots, chopped
1 Tbl. minced gingerroot or 1 tsp ground ginger powder
1 Tbl. turmeric
1 Tbl. ground cumin
1 tsp. ground coriander seeds
1 tsp. ground black peppercorns
1 tsp. salt
1 tsp. ground cinnamon (or ½ cinnamon stick)
1 can (28oz) diced tomatoes
1 can of coconut milk
½ cup of chicken broth
1 bay leaf
1 package of fresh spinach, washed and cut into ribbons (chiffonade)
1 bag of jasmine rice, prepared using the directions on the bag plus add ½ stick of butter*
Garlic or regular naan (optional)
* Dish can also be made with lentils, prepared using direction on the bag
Cucumber yogurt sauce (optional):
1 cucumber, diced
1 tsp salt
1 cup plain Greek or regular yogurt
¼ cup sour cream
½ red onion, diced
Juice from 1-2 large lemons (depending on how juicy they are)
¼ tsp. ground cumin
¼ tsp. ground coriander seeds
¼ tsp. garlic powder
¼ tsp. lemon pepper (or regular pepper if you don’t have lemon pepper)
½ bunch cilantro
Directions:
Marinade chicken in ¼ cup SH’ That’s Hot! Angry Ginger and 2 Tbl. vegetable oil for at least 1 hour or overnight. Heat a cast iron or other skillet over medium high heat. Once hot, add chicken a few pieces at a time to brown on each side, approximately 3-4min (don’t need to cook all the way through). Once browned, transfer pieces to a large crock pot / slow cooker. Discard all oil left in pan except 1-2 Tbl., leaving any remaining “crispies” left by browning the chicken as they add flavor. Reduce heat to medium and add onion, stirring until it begins to brown then add garlic, ginger, pepper, carrot and all spices (through cinnamon) until spices begin to toast and become aromatic (approximately 1-2min). Add tomatoes (with the juice), chicken broth, remaining hot sauce, coconut milk and bay leaf. Bring to a boil and pour over chicken in the crock pot.
Cook on low for 5-6 hours or high for 2-3 hours until chicken falls apart. Once chicken pulls apart easily, remove large pieces of skin and any bones or cartilage. After sauce is reduced to it starts to thicken, add spinach. Cook for 20min until spinach is cooked.
Cook jasmine rice while spinach is cooking (typically takes 15-20min). If making the cucumber yogurt sauce, put diced cucumbers in a glass bowl and mix well with the salt. Let sit for 30min then rince salt off, drain and dry cucumbers with a paper towel. Combine with all other ingredients and stir. Once rice is cooked, heat naan and serve chicken with rice, naan and sauce.