Bollywood

I feel much better now. I'm still wishing my living room was tidier, but at least I feel like I can manage the workload I have. This week is definitely not as busy as last week. 

I tired a new recipe this evening, and Ben LOVED it. As did I! I had never really had Indian food growing up, and never ventured to either of the two Indian restaurants in town. But this recipe looked easy enough, and I was drawn to it because you make it in a SLOW COOKER, and anything made in those is a-mazing.  Give it a whirl!

Slow Cooker Indian Chicken Stew

ingredients

• 2
  lb. skinless, boneless chicken thighs, cut into 1-inch pieces
• 1
  medium onion, chopped
• 3
  cloves garlic, minced
• 5
  tsp. curry powder
• 2
  tsp. ground ginger
• 1/2
  tsp. salt
• 1/4
  tsp. ground black pepper and/or cayenne pepper
• 2
  15-oz. cans garbanzo beans (chickpeas), rinsed and drained
• 2
  14.5-oz. cans diced tomatoes, undrained
• 1
  cup chicken broth
• 1
  bay leaf
• 2
  Tbsp. lime juice
• 1
  9-oz. pkg. fresh spinach (optional)
• Hot cooked rice (optional)

directions

1.Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.

2.Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.