L'Abeille's Indian Butter Chicken with Winter Veg.
- Number of Servings: 4
Ingredients
1 large potato3 carrots1/2 cup squash (good with more too)1 1/3 apples1 onion I used:2 tbsp turmeric3 tbsp curry powder1 tsp ground cardamom1/2 cinnamon stick, brokenbay leaves, peppercorns2/3 can of diced tomatoes.2 chicken breasts1 cup of frozen peas(Optional) up to 6 tsp of ghee (melted butter)
Dice or slice the winter veggies and put in crockpot
Stir in the spices according to your taste preference, and about half the can of diced tomatoes.
Lay on top the chicken breasts (or thighs)
Mine were boneless skinless and still frozen.
Top with
2 tsp of ghee (optional), a sprinke more of curry powder, and mMore of the diced tomatoes from the can.
Cover and cook on low. TIme is according to your crockpot: mine was fine after 10 hours; newer/hotter ones, check it earlier or switch to low.
When it's ready:
Stir in frozen peas.
Top with another 2-4 tsp of ghee (optional)
Once these have melted in, serve on top of rice.
Makes 4 servings. Leftovers are good for lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user LABEILLE.
Stir in the spices according to your taste preference, and about half the can of diced tomatoes.
Lay on top the chicken breasts (or thighs)
Mine were boneless skinless and still frozen.
Top with
2 tsp of ghee (optional), a sprinke more of curry powder, and mMore of the diced tomatoes from the can.
Cover and cook on low. TIme is according to your crockpot: mine was fine after 10 hours; newer/hotter ones, check it earlier or switch to low.
When it's ready:
Stir in frozen peas.
Top with another 2-4 tsp of ghee (optional)
Once these have melted in, serve on top of rice.
Makes 4 servings. Leftovers are good for lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user LABEILLE.
Nutritional Info Amount Per Serving
- Calories: 353.8
- Total Fat: 9.6 g
- Cholesterol: 50.7 mg
- Sodium: 244.7 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 10.5 g
- Protein: 20.3 g
Member Reviews