Chicken Curry

Tuesday is, by far, one of the busiest days of the week. It’s still the beginning of the week so, not only do I feel like the day runs in slow-motion, it’s filled with activity too. I wake up early to head to work, try to cross things off my ‘to-do’ list at my desk, and head to French class at the Alliance Française at the end of the day. I get picked up at 7:30 p.m. and head home, my stomach growling in anger that I’ve neglected it since lunchtime. Typically I get home to a fridge that’s been emptied from weekend activity, and often wish there was a machine that existed that could have somehow prepare dinner for me while I was gone all day. By the time I remember there is, it’s too late and I have to settle for take-out.

Slow cooker to the rescue.

I’ve suffered too many Tuesday nights hungry or unsatisfied to forget any longer that the answer to my prayers is my trusty slow-cooker. It sits in a cabinet under my counter tops, so sometimes I forget it’s there to help me. Recently, though, it’s taken a more permanent role in my weekly meals and allows me to now let my busy Tuesdays get the best of me. This recipe takes very little preparation time and combines practical ingredients to make a diverse dish.

Chicken Curry

6 skinless chicken thighs

1 small onion, thinly sliced

1 can of chickpeas, drained and rinsed

1 red pepper, diced

1 jalapeño, finely chopped

1 cup of snap peas

9 oz. of mango chutney

2 teaspoons curry powder

2 tablespoons fresh ginger, minced

1 ½ tablespoons tomato paste

¾ cup chicken broth

1 cup coconut milk

½ cup peanuts, chopped

2 tablespoons cilantro, chopped

Add chicken and layer with all ingredients, expect for coconut milk, peanuts and cilantro. Cook on low for 8 hours. Mix in coconut milk and serve, topped with peanuts and cilantro.

Chicken Curry

Slow cooker recipes are known for being stew-like, somewhat heavy meals that can either serve an army or provide lunch and dinner for days. This chicken curry is a little of both, but is made with a combination of relatively healthy ingredients; one serving alone covers over half of your daily requirement of vegetables. The beauty of it is you can add more options, like carrots or sweet potatoes, to make the dish stretch even further. The curry, jalapeño and ginger add authenticity and most of the flavor to the recipe. The most intriguing addition is the mango chutney, which is sweet yet seasoned with a variety of spices that enhance the liquid the chicken cooks in. The result is perfectly shredded, moist chicken in a flavorful sauce with a variety of delicious vegetables, perfect to top a bed of cooked rice or quinoa.

Thanks to my slow cooker, I didn’t have to suffer another late Tuesday night with a growling stomach. Just like some work ‘Meatless Mondays’ into their schedule, or have a tradition of ordering pizza Friday nights, Tuesdays will always be associated with my slow cooker.

Chicken Curry