Thursday, March 5, 2015

Slow Cooker Indian Style Chicken Chili

     Sometimes it's fun to make totally inauthentic food. We've all done it. Take some ingredients that follow a theme and just get stupid. That's what happened here. And I'll be damned, it worked! It is certainly no chili and definitely not genuine Indian food, it combines from both and makes for a very fragrant and satisfying meal. I didn't ramp the heat much for the base recipe, but you can certainly add more cayenne or chopped green chiles if you want more heat. Give it a try and see what you think. Or don't I know you only come here for my rugged good looks and roguish charm.

Indian-Style Chicken Chili

  • 1 lb. boneless, skinless chicken breast
  • 1 cup dried red lentils
  • 2- 14.5 ounce cans diced tomatoes, undrained
  • 1/2 white onion, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon cayenne pepper (use more if you want more heat)
  • 1 bay leaf
  1. Load everything into a slow cooker.
  2. Cook on LOW for about 7 hours. If needed, add 1/2 cup more water during cooking.
  3. When done cooking, take out the bay leaf and discard. Shred chicken with two forks
  4. Eat and be happy.
Good tines!

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