Aug 16, 2012

Roti Chicken. Crock-Pot Edition.

One of my personal favourites (and probably most googled) recipes is also one of my worst recipes photography-wise: roti chicken. What the heck was I doing there?!

Anyway, did you know you can also make this dish in your slow cooker? It’s even easier. I’m also going to be reshooting the parathas as well pretty soon—have a new and improved recipe + technique.

But back to the slow cooker recipe, cooking it as a one-pot meal makes this super easy, fast and an absolute crowd pleaser to boot. One warning though; the way this dish will make your house smell all day long is torturous. There’s no other word for it, really.

Since I already posted the full recipe before, I’m only posting a text and printable version of the masala chicken, potatoes and beans along with a photo this time. Yeah, I know… I’m slacking.

 

Ingredients:

1 pound boneless chicken breast, in small pieces
1 pound green beans, trimmed
1 pound potatoes, peeled and cut in bit-sized pieces
1 large onion, finely minced
1/2 deseeded red chill pepper, minced
2 garlic cloves, grated
1 1/2 tbsp curry masala
1/4 heaping tsp ground cumin
1 tbsp tomato paste
1 chicken bouillon cube
1 cup water (+ 1/2 a cup if you like more sauce)
3 tbsp sunflower oil
salt and pepper to taste

 

Directions:

 
Heat the oil and lightly brown the chicken pieces. After 3 to 4 minutes you add the onions, chili pepper and garlic. Continue to cook until the onions turn slightly translucent.

Add the curry masala, ground cumin, tomato paste and crumble up the bouillon cube and cook for a minute before stirring in the green beans and potatoes. Stir well until all the potatoes have some of the spice mix on them, then transfer everything to your slow cooker.

Pour in the water and cook for 5 to 7 hours on low (depending on how hot your slow cooker gets), until the potatoes start to fall apart, the sauce has thickened and the chicken is super tender. Season with salt and pepper to taste and serve with roti pancakes (paratha) or optionally with flour tortillas.

Recipe for parathas can be found right here.
 

 

Roti Chicken. Crock-Pot Edition.
Ingredients
    1 pound boneless chicken breast, in small pieces
    1 pound green beans, trimmed
    1 pound potatoes, peeled and cut in bit-sized pieces
    1 large onion, finely minced
    1/2 deseeded red chill pepper, minced
    2 garlic cloves, grated
    1 1/2 tbsp curry masala
    1/4 heaping tsp ground cumin
    1 tbsp tomato paste
    1 chicken bouillon cube
    1 cup water (+ 1/2 a cup if you like more sauce)
    3 tbsp sunflower oil
    salt and pepper to taste

Directions
    Heat the oil and lightly brown the chicken pieces. After 3 to 4 minutes you add the onions, chili pepper and garlic and continue to cook until the onions turn slightly translucent.

    Add the curry masala, ground cumin, tomato paste and crumble up the bouillon cube and cook for a minute before stirring in the green beans and potatoes. Stir well until all the potatoes have some of the spice mix on them and transfer everything to your slow cooker.

    Pour in the water and cook for 5 to 7 hours on low, until the potatoes start to fall apart, the sauce has thickened and the chicken is super tender. Season with salt and pepper to taste and serve with roti pancakes (paratha) or optionally with flour tortillas. Recipe for paratha can be found at kayotickitchen.com.

Meal type: Slow Cooker, Main Course, Poultry
Servings: 4
Copyright: © kayotickitchen.com
Mar 6, 2012

Creamy Chicken Peperonata

There aren’t a lot of real easy recipes out there I like better than chicken peperonata. Simple, too. You cut up some chicken, add onion, garlic, tomatoes and a boatload of peppers, simmer the whole shebang and voila… peperonata. That’s the recipe in a nutshell, mind you. Anyway, the flavor this simple combination of ingredients gives your poultry or meat is astonishing. Especially grilled meats. But I’ll be more than…