Slow Cooker Indian Chicken Curry

Why I love it: I love to eat Indian curries but I’m not always in the mood to cook them because they usually require a lot of time standing at the stovetop. Not this one! This slow cooker Indian chicken curry needs just a little bit of prep and once that’s done it’s “set it and forget it” – my favorite way of cooking.
slow cooker indian chicken curry

How to make this slow cooker Indian chicken curry:

You start with the prep work for this curry and that involves boiling and then pureeing an onion as well as making a spice paste by mixing a bit of water with powdered ginger, fresh garlic, turmeric, curry and chili powder.

Then you get to cooking! You briefly sear boneless, skinless chicken thighs in a Dutch oven, then fry a handful of spice seeds (fenugreek, cumin, coriander and mustard seeds), the pureed onion, sliced carrot, a star anise and the spice paste you made earlier.

Next you add canned crushed tomatoes, tomato paste and chicken broth, bring everything to a boil and then transfer it to the slow cooker.

Three hours later you open the lid, stir in sour cream and you’re ready to go! You can serve the curry with rice but I personally prefer naan for this one.

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Related Post:

In the mood for more curries? I can recommend this Shrimp Coconut Curry:

shrimp coconut curry

slow cooker indian chicken curry
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Slow Cooker Indian Chicken Curry

A great recipe for a delicious Indian chicken curry made in the slow cooker. 
Cook Time3 hrs 40 mins
Total Time3 hrs 40 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry
Servings: 2
Calories: 960kcal
Author: Nicole Branan | The Spice Train

Ingredients

  • 1 yellow onion
  • 2 teaspoons powdered ginger
  • 2 large garlic cloves, minced or pressed
  • 1 teaspoon turmeric powder
  • 4 teaspoons curry powder
  • 4 teaspoons chili powder
  • vegetable oil
  • 4-5 boneless, skinless chicken thighs
  • 1/4 teaspoon whole fenugreek seeds
  • 1/4 teaspoon whole cumin seeds
  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon whole black, brown or yellow mustard seeds
  • 1 whole star anise
  • 1/2 carrot, sliced
  • 1 cup canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 2/3 cup sour cream or more, if desired
  • cilantro for garnish
  • 2 over easy eggs optional

Instructions

  • Peel the onion and chop into ~ 1-inch chunks.
  • Put onion into a pot along with 1 cup of water and boil without a lid until almost all water has evaporated. Let cool for a bit.
  • Put ginger, garlic, turmeric, curry powder and chili powder together in a small bowl, add 3 tablespoons of water and mix with a spoon to make a paste. Set aside.
  • Transfer the boiled onion (along with any water there may be) into a food processor and process into a puree.
  • Heat a little bit of vegetable oil in a Dutch oven until shimmering.
  • Lightly season the chicken thighs with salt, then sear them on both sides in the hot oil.
  • Turn the heat down.
  • Move the chicken thighs over to one side of the Dutch oven and add fenugreek, cumin, coriander and mustard seeds to the other side. Fry the seeds for 4 - 5 minutes (the seeds need to sizzle but be careful not to burn them).
  • Carefully add the onion puree (be careful, this will splatter!).
  • Add the star anise and the carrot.
  • Turn the heat back up and fry onion and carrot for 10 minutes.
  • Remove the star anise.
  • Add the spice paste and stir until you have a homogeneous mix.
  • Add crushed tomatoes, tomato paste and chicken broth and mix well. Let the mix come to a boil, then transfer to the slow cooker and cook on low for 3 hours.
  • Stir in the sour cream.
  • Serve the curry with naan or rice and sprinkle with cilantro.
  • For extra flavor and substance, fry one egg per serving either sunny side up or over easy and put it on top of the curry.

Nutrition

Calories: 960kcal

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Slow Cooker Beef Back Ribs

slow cooker beef back ribs

I know it’s been around for a long time but I have only recently started to truly appreciate the beauty of the slow cooker. You add a bunch of ingredients with very little prep, turn the cooker on, go about your business, come back and everything is almost ready with minimal cleanup. It’s wonderful and it doesn’t even matter how long the cooking takes because it is so completely hands-off.

How to make slow cooker beef back ribs:

These delicious bone-in beef ribs were in the cooker for six hours in a mix of red wine, chicken broth, vegetables and a few chipotle peppers in adobo sauce for a bit of heat.

I bought them with the bone for extra flavor, seared them in a Dutch oven before transferring them to the slow cooker and by the time they were done the meat literally slid of the bone and tasted incredibly rich and flavorful.

I cooked the braising liquid down into a spectacular sauce (no additional ingredients required) and then served the ribs over egg noodles but mashed potatoes work equally well.

Related Post:

If you’re interested in more slow cooker recipes, I recommend this Slow Cooker Indian Chicken Curry:

slow cooker indian chicken curry

slow cooker beef back ribs
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Slow Cooker Beef Back Ribs

An easy and very tasty recipe for slow cooker beef back ribs with a delicious red wine sauce. The rib meat slides off the bones and is full of flavor.
Cook Time6 hrs 30 mins
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: beef, slow cooker
Servings: 2
Author: Nicole Branan | The Spice Train

Ingredients

  • 2 pounds beef back ribs, bone in
  • 1 tablespoon vegetable oil
  • 1 yellow onion, peeled and cut into 6 pieces
  • 1 large carrot, cut into 2-inch chunks
  • 2 celery ribs, cut into 2-inch chunks
  • 2 cloves garlic, minced
  • 1.5 cups dry red wine
  • 3 cups chicken broth
  • 1 cup water
  • 2 chipotle peppers in adobo sauce
  • 3 sprigs fresh thyme
  • cooked egg noodles
  • sour cream, optional

Instructions

  • Cut the rib rack into individual ribs, season with salt and pepper, then set aside.
  • Heat the oil in a cast iron pan or a Dutch oven until shimmering.
  • Sear the ribs on all sides until browned, then transfer to a slow cooker.
  • Add onion, carrot and celery to the pan or Dutch oven you seared the meat in and cook for about 10 minutes until starting to brown. Be careful not to burn the browned bits from the ribs that are in the pan, turn the heat down if you need to.
  • Add the garlic and cook until fragrant.
  • Stir in wine, chicken broth and water, bring to a boil, then transfer to the slow cooker.
  • Add the chipotle peppers and the thyme to the slow cooker, then cook on low for six hours.
  • Transfer the liquid out of the slow cooker into a pot and cook on medium heat until reduced to a syrupy consistency.
  • Shred the meat and serve with the sauce on egg noodles or mashed potatoes.
  • Add a dollop of sour cream (optional).

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Allspice Apple and Sausage Roast Pan with Croutons and Sage

allspice apple sausage roast pan with croutons and sage

Roast pans are one of my favorites this time of year, they are easy to prepare and so comforting. The one I have here is a perfect mix of sweet and savory.

How to make this allspice apple and sausage roast pan:

You simply toss juicy apple wedges and pork sausages with allspice and a bit of olive oil in a cast iron pan and then roast them in the oven along with some sourdough bread cubes and fresh sage leaves.

I had meant for this to be a side dish but it’s so substantial and well-rounded that I ended up calling it a main dish. Either way, it’s perfect comfort food for a cold winter evening.

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Related Post:

If you’re looking for more comforting winter food, I recommend this delicious Beer Cheddar Soup:

beer cheddar soup bread

allspice apple sausage roast pan with croutons and sage
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Allspice Apple and Sausage Roast Pan with Croutons and Sage

A great recipe for a delicious apple and sausage roast pan that's perfect for fall and winter. It's easy to prepare and a comforting mix of sweet and savory.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: allspice, sage, sausage
Servings: 4
Author: Nicole Branan | The Spice Train

Ingredients

  • 4 pork sausages
  • 1 apple, cored and cut into wedges (Honeycrisp work very well here)
  • 1.5 tablespoons olive oil
  • 1/4 teaspoon ground allspice
  • salt and pepper
  • 1 cup bread cubes, cut from a high-quality sourdough bread
  • 12 sage leaves, roughly chopped

Instructions

  • Heat the oven to 400 degrees F.
  • Toss the sausages and the apple wedges with the olive oil and the allspice.
  • Transfer to a baking pan and roast in the oven for 30 minutes.
  • Add the sage leaves and the bread cubes to the pan, sprinkle with a little bit of salt and pepper and stir well.
  • Return the pan to the oven and roast for another 15 minutes, until everything is nicely browned and the sausages are fully cooked.
  • Slice the sausages into bite-sized pieces and serve.

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Smoked Salmon Panini with Lemon Dill Mayonnaise

smoked salmon panini with lemon dill mayonnaise

Getting a panini press was one of the best ideas I had last year. If you don’t have one of these kitchen tools I urge you to get one, it’s one of the best ever invented. Being able to transform any regular sandwich into a hot and delicious meal within minutes and with almost zero cleanup is close to magical and has revolutionized my lunches.

I have already stuffed just about anything I could think of between the two hot plates and one of my current favorites is this smoked salmon panini with lemon dill mayonnaise. Now this sandwich is a bit of a special case because it is delicate (you don’t want the mayo to be squirting out all over the place) and because it tastes best just warm but not hot. So what I do is I press it very lightly, just enough to grill the bread and warm the stuffing just a tad.

The star of this recipe is the lemon dill mayonnaise; it’s tangy, dilly and slightly peppery from the freshly cracked black pepper I mix in (the pepper is a very important component, don’t be tempted to skip it). The mayo complements the smoked salmon perfectly and really elevates the panini from good to great. If you don’t have a panini press you can make this recipe just as a sandwich of course but it’s definitely better pressed.

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Related Post:

If you’re in the mood for more salmon recipes, I can recommend this delicious spring Sesame Salmon Salad:

sesame salmon salad

smoked salmon panini with lemon dill mayonnaise
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Smoked Salmon Panini with Lemon Dill Mayonnaise

An easy recipe for a delicious smoked salmon panini with lemon dill mayonnaise. All you need is 10 minutes and a panini press and lunch is served!
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Main Course
Cuisine: American
Keyword: dill, smoked salmon
Servings: 2
Calories: 480kcal

Ingredients

For the lemon dill mayonnaise:

  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 4 teaspoons finely chopped fresh dill
  • 1/2 teaspoon freshly ground black pepper

For the panini:

  • 4 slices multigrain bread
  • lettuce leaves
  • 4 ounces smoked salmon
  • sliced red onion, optional

Instructions

For the mayonnaise:

  • Whisk all ingredients together in a bowl.

For the panini:

  • Layer one slice of bread, one lettuce leaf, salmon, lemon dill mayonnaise, red onion (if using) and another slice of bread on top of each other and very lightly press in a hot panini press.

Nutrition

Calories: 480kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!