1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
INDIAN CURRY (style) CHICKEN STEW

This is not even close to Indian food except for a minute mount of curry. However, It was good enough that I asked the host for the recipe.

Prep 15 minutes, Cook 8 to 10 hours (low) OR 4 to 5 hours (high)


2 lbs skinless, boneless chicken thighs, cut into 1 inch pieces

3 cloves garlic, minced

1 medium onion, chopped

5 teaspoons curry powder (I toasted the curry powder and ground ginger before using)

2 teaspoons ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper and/or cayenne pepper

2 15 oz cans chickpeas, rinsed and drained

2 14.5 oz cans diced tomatoes, undrained

1 cup chicken broth

1 bay leaf

2 teaspoons lime juice

1 9 oz package fresh spinach

Hot cooked rice

Lightly coat a 6 quart slow cooker with nonstick cooking spray or oil. Add chicken, onion and garlic to the slow cooker. Add curry powder, ginger, salt and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook based on time/temperature above.

Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 - 3 minutes to wilt. Serve with rice. Makes 8 servings.