Spices and Seasons – Slow Cooker Chicken, Beans and Quinoa Curry

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IMG_9777Getting dinner on the table is an essential component of our household existence. I had promised myself, despite all the hustle and bustle that a working schedule demands, I did not want to shortchange myself the satisfaction of knowing exactly what the family eats for most mealtimes.

In order to ensure that dinner gets done on a timely and regular basis, I use most tricks in the book to accomplish this except the take-out menu. So high on the list is the slow cooker, and sometimes it surprises me with its creations.

This weekend’s curry is one of those keeps that I am very happy with, it pretty much has everything by way of a fall table all meshed together in one comforting ladleful. I added a touch of beer in the simmering broth to round out the flavors, and the results were pretty good.

Along with chicken, I have added apples, sweet potatoes, carrots, black beans, chickpeas and some quinoa. I was out and about, most of yesterday with experiences that ranged from fun to plain crazy, when I returned I was thrilled to open the slow cooker lid to be greeted by this bright yellow creation that was fragrant with the flavors of cinnamon and cardamom. I highly recommend using chicken on the bone, however, this can very easily be made as a vegetarian stew.

If you happen to be around, this stew benefits from a mid-process stir, but it is not essential. I used pre-cooked beans and chickpeas as I always do, canned varieties work fine for this recipe. You can also use white cannellini beans, which would not need any pre-cooking.

 

 

Spices and Seasons – Slow Cooker Chicken, Beans and Quinoa Curry

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

A hearty slow cooked chicken curry with fall vegetables, beans, coconut milk and a lager infusion.

Ingredients

  • 1 medium sized red onion, diced
  • 4 cloves of garlic, minced
  • 1 tablespoon finely grated ginger
  • 4 tomatoes, diced
  • 6 chicken drumsticks (about 2 pounds)
  • 11/2 teaspoons turmeric
  • 1 medium sized apple, peeled and diced
  • ¼ cup fresh corn kernels (from one ear of corn)
  • ¼ cup black beans
  • ¼ cup chickpeas
  • 1 cup of coconut milk
  • ½ cup of lager (I used the Broken Bow larger)
  • ½ cup water (note, increase this to a cup if not using the beer)
  • 11/2 teaspoons salt
  • 1 large stick cinnamon
  • 4 to 6 pods cardamom
  • ¼ cup quinoa
  • Fresh lime juice and cilantro to garnish

Instructions

  1. Place the onions, garlic, tomatoes, chicken and the turmeric in the slow cooker and toss to coat well.
  2. Add in the apples, corn, black beans, chickpeas, coconut milk, lager, water and the quinoa (see note three).
  3. Set the slow cooker for 4 hours. I have mentioned trying to give this stew a stir mid-way through the cooking, if you are able to do this add the quinoa at this point. So, ideally after two hours give the dish a good stir and add in the quinoa, otherwise just cook for four hours.
  4. Serve in large bowls, with a sprinkle of fresh lime juice and some chopped cilantro.
http://food.lohudblogs.com/2014/09/22/spices-and-seasons-slow-cooker-chicken-beans-and-quinoa-curry/

 

Slow Cooker Hearty Chicken Curry with Apples, Beans and Quinoa

Prep Time: 15 minutes

Cook Time: 4 hours in a slow Cooker

Serves: 8

Ingredients

1 medium sized red onion, diced

4 cloves of garlic, minced

1 tablespoon finely grated ginger

4 tomatoes, diced

6 chicken drumsticks (about 2 pounds)

11/2 teaspoons turmeric

1 medium sized apple, peeled and diced

¼ cup fresh corn kernels (from one ear of corn)

¼ cup black beans

¼ cup chickpeas

1 cup of coconut milk

½ cup of lager (I used the Broken Bow larger)

½ cup water (note, increase this to a cup if not using the beer)

11/2 teaspoons salt

1 large stick cinnamon

4 to 6 pods cardamom

¼ cup quinoa

Fresh lime juice and cilantro to garnish

Method of Preparation

1. Place the onions, garlic, tomatoes, chicken and the turmeric in the slow cooker and toss to coat well.

2. Add in the apples, corn, black beans, chickpeas, coconut milk, lager, water and the quinoa (see note three).

3. Set the slow cooker for 4 hours. I have mentioned trying to give this stew a stir mid-way through the cooking, if you are able to do this add the quinoa at this point. So, ideally after two hours give the dish a good stir and add in the quinoa, otherwise just cook for four hours.

4. Serve in large bowls, with a sprinkle of fresh lime juice and some chopped cilantro.

 

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly.
Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing.
Rinku has been teaching recreational cooking classes for the past nine years.
Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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