This will be great for Ramadan, here on the east coast I think it will end up being a 18 hour fast, I am trying to rely on the freezer and crock pot more this time around
Prep Time: 10 mins Total Time: 5 1/4 hrs min Serves: 3
o 3 tablespoons vinegar
o 3 garlic cloves, minced
o 1 1/2 tablespoons fresh ginger
o 3/4 tablespoon curry powder
o 1 tablespoon ground cumin
o 1/4 teaspoon ground cardamom
o 1/4 teaspoon ground cloves
o 1/4 teaspoon hot pepperground
o 1 tablespoon mustard seeds
o 2 tablespoons olive oil
o 1 cup tomato sauce
o 1 cinnamon sticks
o 1 small onions, chopped
o 3 boneless skinless chicken breast halves, quartered
o 2 tablespoons fresh parsley, chopped
1. Puree first 10 ingredients in a blender.
2. Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
3. Add chicken and turn to cover.
4. Cook on low for 5 hours.
5. Sprinkle with chopped parsley before serving.
6. Serve with rice or rolls, enjoy
I made this on a day I was just dragging my feet about cooking, being the lazy chef that I made some mods:
I used frozen chicken thighs instead, I didn't start it until 1pm so I turned it up to high for 5 hours instead of low. I didn't put anything in the blender, just dumped it all in the pot, I didn't have any more curry powder on hand so I subbed with garam masala, instead of using plain tomato sauce I just recycled some garden style veggie spaghetti sauce, and I subbed hot pepper for black pepper hoping the kids would try it (they didn't).
It came out great, mashaallah, I only had to step in a stir b/c the thighs were frozen, once they loosened up a bit I could coat them with the sauce. When they came out the meat was falling off the bone, the way I like it mashaallah! The only dh feedback I got was that breasts might be better b/c with the thighs you can get a lot of rubbery fat parts from the bone. Eh, I don't mind so much since the darker meat is so much cheaper, but I'll give it a go next time.