Some weekends are just so busy that my husband and I only connect as one or the other of us is running out the door. We had one like that a few weeks ago when he was working shows and I had an event and the only time were were actually going to be in the same room was for lunch on Sunday.
Then came the dilemma.
Do we have time to go somewhere for brunch? Probably not. There will be an hour wait. All I’ll want to do is eat french toast and drink mimosas and will never make it to work on time (not to mention that delicious food coma that will hit right as I have to be “on”). Do we just throw together a quick sandwich at home? Sure. That’s fine, but kinda boring. When this is the one time we get to hang out and spend time together for the weekend it would be nice to actually feel like our meal is special.
Good thing I have a slow-cooker and know how to use it. 🙂
Indian food is a great idea when it comes to a slow-cooker. A lot of Indian dishes require quite a bit of stove time and get better the longer they’re allowed to simmer so it makes total sense. You know I love to spend time in the kitchen creating delicious dishes but even I can get impatient.
My Chicken, Potato and Kale Curry is the perfect dish to throw in the slow-cooker the night before and enjoy for lunch on Sunday.
Slow-Cooker Chicken, Potato and Kale Curry
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 small onion, diced
3 garlic cloves
3 Tablespoons tomato paste
1 Tablespoon Garam Masala
1 teaspoon curry powder
1 teaspoon fresh ginger, grated
1 teaspoon coriander
1/4 teaspoon ground red pepper (optional, depending on how hot you like it)
2 cups low-sodium chicken stock
1 small can tomato sauce
Salt & Pepper
1/2 pound yukon gold potatoes, diced
1 small bunch kale
Splash of half & half
To serve: cilantro, chopped cashews, rice, naan
- Put chicken, onion, and next 10 ingredients in the bowl of a slow-cooker. Cook on low for 8 hours.
- Add the kale and half & half. Season with salt & pepper and let cook another 20 minutes.
- Serve over rice, top with cilantro and cashews.
Source: Ruth’s Table