Chicken Tikka Masala – Slow Cooker

October 18, 2012

It stands to reason that the next recipe to be featured on Cooking D’Lites would come from the opposite side of the world from the last one, right?  Well, that’s just exactly what happened.  We went half way around the globe for today’s featured recipe.

Our good friend Dave Hahn from California was in town for the evening.  We had invited him for dinner and wanted to prepare something really special. 

Actually, we featured this dish, Chicken Tikka Masala, once before on our blog.  It was the very first recipe we posted.  This recipe differs slightly from the last.  This one is prepared in a slow cooker rather than the Chicken being grilled.  The ingredients differ somewhat. And this one can be prepped in about 10 minutes. 

That’s it.  This dish is Quick, Easy and So Delicious.

From our kitchen to yours.  Enjoy the adventure.

Ingredients

Chicken Tikka Masala Slow Cooker

28oz can Crushed Tomatoes

1 medium Onion, White or Yellow

1 Tbsp Garlic, freshly minced

1 Tbsp Ginger Root, freshly minced

2 Tbsp Garam Masala, at Specialty Indian stores

1 Tbsp Dark Brown Sugar

½ tsp Ground Cumin

½ tsp Ground Coriander

2 pounds Chicken Thighs, boneless and skinless, cut into 2” chunks

2 tsp Kosher Salt

½ cup Plain Low-fat Yogurt

½ tsp Red Pepper flakes

¼ cup Cilantro, freshly chopped

Instructions

Add all ingredients, except Yogurt and Cilantro, to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.  Add Yogurt and cilantro, stir to combine and serve.

Yields 8 servings. Prep time is 10 minutes. Cooking time is 360 – 480 minutes, as described. Level of difficulty is Easy. PointsPlus value per serving is 8.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

Banana- Curry Chicken

October 17,2012

Judy and I have just recently returned from a trip to Italy where are second son Adam married his beloved Shawna.  It was a beautiful and truly special occasion. The families and friends of the couple stayed at an Agri-Tourism Villa in Poppi, Tuscany called Podere Sant’Angelo .  The grounds were peaceful and extremely picturesque. The wedding ceremony was held in a Castle, the Castello dei Conti Guidi Poppi.  It was just like in the fairytales.

Having been in Italy for more than a week and eating the most delicious food, and far too much of it, the last thing we wanted when we arrived back in Tulsa was to have more of the same.

So, I spun my magic globe to see where it would take us, and we landed smack in the middle of the Caribbean Sea. 

We found this recipe, and of course made a few of our “Judy and Barry” modifications to enhance the flavors we love. We prepared it for ourselves last evening.  WOW!!!

From our kitchen to yours.  Enjoy the adventure.

Ingredients

Banana-Curry Chicken

2 medium Bananas, cut into pieces

¾ cups Water

1/3 cup low-fat plain Yogurt

1 Tbsp Curry Powder

2 tsp Canola Oil

½ tsp Kosher Salt

¼ tsp Black Pepper, freshly ground

½ tsp Red Pepper flakes

1 Tbsp reduced fat Peanut Butter

2 Pounds Chicken Breasts, boneless, skinless

Instructions

Preheat the oven to 425°

Puree the Bananas, ¼ cup of the Water, the Yogurt, Curry Powder, Oil, Red Pepper Flakes, Peanut Butter, Salt and Pepper in a food processor or blender until smooth and creamy.

Place the Chicken on a rack in a Roasting pan.  Pour the mixture over the Chicken.  Roast until the internal temp reaches 170°, about 45 minutes.

Transfer the Chicken to a platter and loosely tent to keep warm.

Place the roasting pan on the stove-top and simmer on low. Whisk in the remaining ½ cup of Water while picking up the browned pieces and sauce from the bottom of the pan.

We served this with 1/2 cup of Brown Rice for an additional 2 PointsPlus.

Yields 1 piece of Chicken and about 3 Tablespoons of Sauce per serving.  Prep time is 10 minutes. Cooking time is around 45 minutes. Level of difficulty is easy.  PointsPlus value per serving is 8.

  

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh