Well I told you things were getting busy…I haven’t had time to do much cooking in the last week or so. Thank God for the weekend.
I’m gonna be straight with you. The only thing Indian about this stew is a couple spices. Throw in garam masala and curry powder and voila, something’s Indian. If you’re worried about it being too spicy, don’t – there’s no chilies in here. The curry powder won’t hurt you, I promise. Let me tell you, this stew smelled fantastic as it cooked, and it’s really a very basic dump-it-all-in slow cooker recipe. Gotta love those!
Crockpot Indian Stew
(adapted from Better Homes & Garden’s The Ultimate Low-Cal Cookbook)
- approximately 2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1 small onion, chopped
- 2 tbsp curry powder
- 1 tbsp garam masala
- 2 tsp ground ginger
- 3 cloves garlic, minced
- 2 (14.5) oz cans diced tomatoes
- 2 (14.5) oz cans garbanzo beans/chickpeas, drained & rinsed
- 1 cup low-sodium chicken or vegetable broth
- 1 bay leaf
- 1.5 – 2 cups chopped spinach
- 2 tbsp lime juice
- salt & pepper to taste
After cutting your chicken into nice little pieces, add that, the onion, the curry powder, the garam masala, the ginger, the garlic, the salt, and the pepper to your crockpot. Toss well to coat the chicken in all that good stuff. Stir in chickpeas, tomatoes, broth, and add bay leaf.
Cover and cook for 8-10 hours (LOW heat) or 4-5 hours (HIGH heat). About 10 minutes before serving, discard bay leaf and stir in spinach and lime juice. Serve over basmati rice or with naan.
The end result was totally delicious, but I will say that there seemed to be a bunch of excess liquid for a stew, so I drained a little bit of that.
This was a pretty perfect meal for us – tons of protein, per V’s dietary demands, and low-cal to boot. The naan felt like a decadent treat after a few days of pretty strict eating. Which is not to say that I wouldn’t kill for a bowl of Chocolate Shoppe ice cream right now, because I definitely would. Like, in a heartbeat.