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14
Butter Chicken
Serves: 4
Prep: 15 minutes
Cook: 3 hours
Total time: 3 hours 15 minutes
Ingredients:
2½ - 3 pounds boneless, skinless chicken thighs, cut into 2”
pieces
1 onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 teaspoons curry powder
1 tablespoon garam masala
2 teaspoons cumin
1 teaspoon turmeric
¾ teaspoon cayenne pepper
3 tablespoons tomato paste
1 can (14 oz) coconut milk
½ cup sour cream
¼ cup butter
1 teaspoon smoked paprika
Salt, to taste
½ cup chopped cilantro
Jasmine rice, cooked according to package directions
Directions:
Combine the chicken pieces, onion, garlic and ginger in the slow
cooker pot. In a small bowl, combine the curry powder and the
next four ingredients through the cayenne pepper. (*) Sprinkle
the spice mixture over the chicken. Stir to coat the chicken pieces
with the spice. Add the tomato paste and coconut milk to the
chicken. Stir to evenly distribute the tomato paste.
Cover and cook on Medium heat for 3 hours. At the end of the
cook time add the sour cream, butter and smoked paprika. Stir
the mixture to create a smooth, uniform sauce. Season to taste
with additional salt. Serve the butter chicken over rice and top
with additional sour cream and cilantro if desired.
(*) If a spicier version of this dish is desired, reserve 1/3 – 1/2 of
the dry spice mixture to add with an hour left in the cook cycle.
Company Pot Roast with Vegetables and Pan Sauce
Gravy
Serves: 6-8
Prep: 20 minutes
Cook: 8 hours
Total time: 8 hours 20 minutes
Ingredients:
Salt
Pepper
Smoked Paprika
4-5 pound chuck roast
2 tablespoons olive oil
2 tablespoons butter
2 whole sweet onions, peeled and halved
1 stalk celery cut into 4 pieces
12 baby carrots
1 cup red wine
2 cups beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 tablespoons corn starch (if needed)
¼ cup beef broth (if needed)
Vegetables:
5 small red potatoes, cut into quarters
16 baby carrots
2 sweets onions, peeled and quartered
Directions:
Sprinkle the roast on all sides with salt, pepper and paprika.
Remove the insert from the slow cooker. Place the insert on the
stove top and add the oil and butter. Heat over medium high
heat. Place the onion halves, carrots and celery in the heated
pan. Brown the vegetables on all sides. Remove the vegetables
from the pan to a large plate. Place the seasoned roast in the
pan adding more oil if needed. Sear the meat at least 3 minutes
per side. Remove the meat from the pan adding it to the plate
with the browned vegetables. Deglaze the pan by slowly pour-
ing the wine into the pot. As the wine boils, stir to loosen any
residual food material that was stuck to the pan from browning
the vegetables and searing the meat. Once the pan has been
deglazed, return the insert to the slow cooker. Add the browned
vegetables back to the pan and place the meat on top of the
vegetables. Lay the fresh herbs on top of the roast. Add enough
beef stock to the pan to cover the bottom half of the roast. Place
the bay leaves into the broth. Place the raw potatoes, carrots
and quartered onion on top of the roast. Put the lid on the pot.
Set to cook on Medium heat for 8 hours. At the end of the cook
time, remove the top layer of vegetables (potatoes, carrots and
quartered onion) and the roast to a serving plate. Cover to keep
warm. Remove the bay leaves and herbs and discard. Pour the
pan sauce containing the browned onions, carrots, celery into
a stainless steel sauce pan. Using a hand blender, blend until
smooth. If the gravy is too thin, mix the corn starch and ¼ cup
broth. Whisk into the pan gravy. Heat the gravy until boiling.
Turn the heat down to bring the gravy to a low boil. Stir until
the gravy thickens to desired consistency. To serve, divide the
roast and vegetables into individual portions and top with the
pan gravy.