CrockPot Indian Curry Recipe
Day 192. Curry, day 2! This is the Indian version of the curry recipe that Rachael gave me on the show. The flavors are again spot-on. This is just as good, if not better, than the take-out coconut curry we order. Lots. But maybe not anymore, since now we can make it Whenever We Want. The Thai Curry Recipe is here. The Ingredients. It sounds like a lot, but many of the spices are (hopefully) staples in the spice rack. - 1 13.5 oz can of coconut milk (dont use the light, it doesnt taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.) - 1 can garbanzo beans, drained and rinsed - 4-6 frozen skinless, boneless chicken thighs - 1 T tomato paste - 2 T curry powder (not a typo, its a lot, but its good. Curry isnt spicy, just flavorful) - 1 t ground coriander - 1 t ground cumin - 1 inch peeled and grated ginger (I didnt use that much, I dont particularly care for ginger) - few dashes of hot sauce (I used Tobasco) - 1 yellow oni...