For the month of October we have had glorious weather on the West Coast. The weather man said that we had 1 ml. of precipitation all month and we’ve been taking advantage of the sunshine and dry weather. Sunday I went up to the Sunshine Coast to visit a friend in Secret Cove. The day was wonderful not only because of the sunshine but also because I was with some wonderful friends. We ate like queens with fresh prawns caught in the ocean the day before, and fresh salmon which was also caught locally. My day trip did cause me some grief though, because I needed to have something ready for dinner when I got home. We were taking the 4:30 ferry home, and people were arriving for Sunday Night dinner at 6:30!
I decided to use my trusty crockpot and I found a recipe for butter chicken that I could leave cooking all day. The bonus was that the crockpot recipe was not only easy to prepare but delicious. Everyone gave it a rating of 9 out of 10 and the only reason it didn’t get a 10 out of 10 was because they only gave last week’s cod recipe a 9 so they didn’t feel they could give this dish more than last week. Both recipes (last week and this week) received rave reviews.
Gillian and Chris brought some Aloo Gobi (a dry Indian cuisine dish made with potatoes, cauliflower and Indian spices) and some pakora’s with some chutney. They went beautifully with the main dish.
I always thought butter chicken was made with butter and a lot of cream. As it turns out, it only had 3 tablespoons of butter and the sauce was made with yogurt and coconut milk. I substituted Goat Greek Yogurt for the yogurt and coconut milk doesn’t cause Dennis any trouble so we were good with the rest of the ingredients.
Crockpot Butter Chicken
- * 2 lbs skinless, boneless chicken thighs cut up into bite size pieces
- * 3 tablespoons butter
- * 1 onion, diced
- * 3 tsp. minced garlic
- * 1 ½ tsp. Garam Masala
- * 2 tsp. tandori barbecue spice mix
- * 1 tbsp. tandori curry paste
- * 2 tsp. curry powder
- * 1 can (6oz/156ml) tomato paste
- * 1 tsp. cardamom
- * 2 large tomatoes chopped up into ½ inch cubes
- * 1 can coconut milk (14 oz/ 400ml)
- * 1 cup plain yogurt ( I used goat yogurt)
- * Salt and pepper to taste
- * Chopped flat leaf parsley or cilantro for garnish
1. In a large saucepan melt butter and stir in onions and garlic along with cut up chicken. Cook until chicken is brown and onions are soft. This should take about 8 minutes. Add Garam Masala, tandori barbecue spice mix, tandori curry paste, curry powder and stir until well mixed. Add tomato paste and stir making sure the mixture is smooth.
2. Place ingredients into the crockpot and stir in the chopped tomatoes, yogurt and coconut milk and adding cardamom at the end. Stir well and season with salt and pepper.
3. Cook on low for 6-8 hours or high from 4-6 hours making sure the chicken is well cooked and the sauce is the thickness you like.
4. Serve with basmati rice and garnish with chopped parsley. This would be a wonderful dish served with naan bread on the side. We had it with pakoras and Aloo Gobi and it was a perfect mix of Indian flavours.
Pakoras Aloo Gobi
Another lazy dessert was served this week – mainly because I was not around on Sunday to prepare anything special. Mom brought over a fresh fruit salad and I had picked up a frozen package of Gluten Free Brownies from the grocery store. They were a lovely finish to the meal.
Next weekend we are heading over to Yellow Point Lodge for our yearly birthday party for my mom. I’m not sure whether I’ll be home in time to do my regular Sunday Night Dinner – it might just be pizza but stay tuned, you’ll find out what we had when I post next week’s blog.
I am thrilled to announce that I have a new website. This site will host my blog from now on and it will also include all of my activities including seminars and courses. You can find me at www.juliaoulton.com We are working very hard to build the site with lots of interesting and helpful information so please be patient with us. We expect to have my Gluten-Free Holiday Treats recipe book available by next week so get ready to participate in the holiday treat parties. This will be the beginning of a series of books that we’ll be rolling out throughout the next year.
Thank you for joining me for another week of Sunday Night Dinner at Julia’s Place. I will be back the week of November 11th.