Indian Butter Chicken with Cauliflower

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You know how I love me some crockpot recipes for Tuesday night dinner.  This week we went with an Indian recipe!

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Even though I’m fairly new to liking cauliflower, it seems to be popping up in a bunch of my recipes.

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Although I didn’t follow this recipe to a T (I mean, do I ever?), it turned out really flavorful and fantastic!

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I made this dish on Monday knowing that we could have it Tuesday for dinner and then leftovers for lunch throughout the week. 

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We both LOVED it!  You’ll note in my picture a lack of chicken. I noticed that too Tuesday night when I got home and went to heat up dinner.  Apparently, the BOY picked out most of it.

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So my recommendation would be to increase your chicken to 2 lbs!  Below is the recipe as written but I’ll tell you that I didn’t do anything with the extra spices and yogurt. I just mixed curry powder into my yogurt and stirred it in.

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Mmmm!  Give this one a go and let me know what you think!

What new food have you started to like?

 

Slow Cooker Indian Butter Chicken with Cauliflower

From The Lemon Bowl

Ingredients

  • 1 pound chicken breasts – cubed
  • 1 head cauliflower – cut in florets
  • 15 ounce can coconut milk – light
  • 1 cup whole milk plain yogurt
  • ¼ cup tomato paste
  • 2 tablespoons coconut oil – melted
  • 2 tablespoons minced ginger root
  • 2 tablespoons lemon juice
  • 1 tablespoon red curry paste
  • 1 tablespoon curry powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1½ teaspoons salt
  • ½ teaspoon cayenne
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 5 green cardamom pods
  • 1 cup green peas – fresh or frozen

Directions

  1. Place cubed chicken and cauliflower florets in the bottom of your slow cooker.
  2. In a medium bowl, whisk together next 12 ingredients (coconut milk through cayenne.)
  3. Lastly, using a mortar and pestle or a spice grinder, crush together the cumin seeds, fenugreek and cardamom pods. Add to the yogurt mixture and whisk to combine. Note: I didn’t do this!
  4. Pour spiced yogurt mixture into the slow cooker and stir until chicken and cauliflower is evenly coated.
  5. Heat on Low for 8 hours or High for 4 hours.
  6. Five minutes before you’re ready to serve, stir in green peas.

#bikelove

I was super excited to leave work early today.  After a record breaking number of patients yesterday and a lingering (although improving) sinus infection, I welcomed the break.  Until I got home and realized that I had a ton of work to do.  The BOY was out and so I also welcomed a quiet night at home…perhaps some Castle reruns?!  BUT, the sun was shining and I haven’t been active in the mornings, soaking up the sleep instead.

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So, I decided before attacking emails, yoga plans, and paperwork that I would unhook my bike and fill the tires with air.  My bike ride was almost a really short one since it didn’t seem like my front tire would keep air. I decided to give it a try…a little fresh air is better than none. 

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I stopped a few times to check the tire and it seemed to be holding up.  I took an easy pace thinking I would do a short ride and turn around.  But as I got going, I decided to keep going…all the way around the 9 mile loop.

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About 3/4 into the loop, I caught a glimpse of a few deer grazing in the woods.  I never have my camera with me when I see the deer.  But this time I did!

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#nofilter

When I got back home, I got started on dinner sides and waited for the BOY to come home and grill shrimp.  I have never been a cauliflower fan, but after the most amazing dinner we had a Sunda, I have been interested in the pale veggie.  I thought it’d be fun to do an Asian cauliflower.  The last time I tried, I burned more seasoning than I tasted.  This time, I decided to mix it all in a bowl first.

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Ingredients included…equal parts olive oil and teriyaki garlic seasoning plus a sprinkle of red pepper flakes.

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How about that…an original recipe on a week day.  It’s amazing to be home from work before 6pm.  What a treat!

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It was a bland colored but super tasty dinner!  Followed by some much needed down time and TV : )

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Roasted Teriyaki Garlic Cauliflower

Ingredients

1 head cauliflower

2 tbsp teriyaki garlic seasoning

2 tbsp olive oil

Red pepper flakes, to taste

Directions

Preheat oven to 425 degrees.

Wash and slice cauliflower.  Place in bowl and top with garlic/olive oil mixture.  Spread out on baking sheet sprayed with cooking spray.  Then sprinkle with red pepper flakes.

Bake for 40 minutes, checking once to stir around.

 

What do you do when you get home from work early?