Dal

 Dal

Ingredients:

2-3 tbsp butter
1/2 onion, diced
4-5 cloves garlic, minced
2 tsp fresh minced ginger
2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
4-6 cups broth
2 cups lentils

Melt better.  Cook onion and garlic for a few minutes.  Add the ginger and spices, cook a minute or two.  Add the remaining ingredients.  Bring to a boil and then simmer for an hour.

Based on this foodnetwork recipe.

Chicken Makhani

Chicken Makhani

Ingredients:

1 onion, sliced
6 garlic cloves, chopped
15 cardamom pods
2 tsp garam masala
1 tsp turmeric
1/2 tsp ground mustard
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 lb chicken breasts
4 tbsp butter
1 cup plain yogurt (to add at the end, I used fat free)

The Directions.

Add the ingredients through the lemon juice and mix well.  Add the chicken breasts and toss to coat.  Cut the butter into pieces and put a piece on top of each chicken breast piece.  Cook on high 3-4 hours. 

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

From here.

Kerala Chicken Stew

Kerala Chicken Stew

Ingredients:

2 lbs boneless skinless chicken breasts
2 1/2 cups onions, peeled and minced
2 tablespoons grated ginger
2 tablespoons minced garlic
2 tbsp green chilies, seeded and minced
1/2 tsp mustard seeds
2 bay leaves
6 cardamom pods, cracked open
6 cloves
1/4 tsp cinnamon
1/4 tsp black peppercorns
1 tsp ground fennel seed
1/4 tsp turmeric
1 1/2 tsp salt
1 cup carrot, chopped
12 ounces small potatoes, halved
1 can lite coconut milk
2 sprigs curry leaves, stripped (about 25)
1/2 cup frozen peas

Place the chicken in the slow cooker. Heat oil over medium-high heat. Cook onion until soft; add garlic, ginger, and green chilies; and cook one minute. Clear a spot in middle add the mustard seeds and heat until they crackle. Add bay leaf and heat until it turns khaki. Add remaining spices through salt and cook one minute. Add carrots and potatoes and cook 5-10 minutes or until they begin to soften. Add coconut milk and curry leaves, heat through. Pour contents of skillet over chicken. Add the peas. Cook on low at least 4 hours.

Potato and Pea Curry

Potato and Pea Curry

Ingredients:

1 onion, finely chopped
1 tsp grated ginger
1 tsp black mustard seed
1 tsp cumin
1 tsp fennel
1 tsp turmeric
1/2 tsp chili powder
1 lb potatoes, peeled and diced
1 cup peas
1 tsp garam masala
1 tbsp lemon juice
chicken broth as needed

Heat oil in a skillet and cook onion until soft. Add ginger and spices and cook for 1 minute stirring constantly. Add potatoes and peas. Cook on med heat until potatoes are tender (about 30 min) using the chicken broth to deglaze the skillet as needed. Toss in the garam masala and lemon juice and cook a few more minutes.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.

Chicken Curry

Chicken Curry

Ingredients:

1 tsp grated ginger
1 onion, finely chopped
5 cloves garlic, pressed
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp salt
1 can diced tomatoes
1 lb chicken breasts
1/2 tsp cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves

Mix together the ingredients through tomatoes in the bottom of a slow cooker. Add chicken and coat with mixture. Cook on low for 4 hours. Shred chicken and mix in the remaining ingredients.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.

Chicken with Spices and Almonds

Chicken with Spices and Almonds

Ingredients:

1 1/2 tsp lemon juice
1 tsp salt
1 lb chicken breasts
1 onion, finely diced
1 tbsp minced garlic
1 tbsp grated ginger
8 green cardamom pods
4 whole cloves
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cayenne
1/4 tsp cinnamon
1 can diced tomatoes
2 tbsp almond butter

Prick chicken with a fork, rub with lemon juice and salt. Let marinate in fridge for at least 1/2 hour.

Heat oil in a skillet; add onion, garlic, and ginger; and cook until soft. Clear a space and toast spices. Add tomatoes and almond butter and mix. Place chicken in slow cooker and pour the contents of skillet. Cook on low for three hours.

Based on a recipe from Classic Indian Cooking by Julie Sahni.

Chicken in Spiced Coconut Sauce

Chicken in Spiced Coconut Sauce

Ingredients:

1 lb chicken breast
1/2 cup finely chopped onion
1 cup finely diced carrots
4 tsp minced garlic
4 tsp minced ginger
8 green cardamom pods
12 whole cloves
1/2 tsp ground cinnamon
1/4 tsp turmeric
1/2 tsp cayenne
2 tbsp almond butter
1 can light coconut milk
1 cup frozen peas.

Place chicken in slow-cooker. Heat oil in a skillet over medium-high heat. Add onion, garlic, ginger, and carrots; saute 5 minutes. Add spices through cayenne; saute 5 minutes. Add almond butter, coconut milk, and peas. Heat through and scrape bits of bottom. Pour over chicken and cook on low for 4 hours.

Based on a recipe from Classic Indian Cooking by Julie Sahni.

Chicken Tika Masala

Chicken Tika Masala

Ingredients:

1/2 tsp cumin (twice)
1/2 tsp coriander (twice)
1/8 tsp cayenne (twice)
1/2 tsp ground ginger
1/2 tsp garlic
2 med sweet potatoes, peeled and diced
1 28 oz can crushed tomatoes
3 tbsp EVOO
1 medium onion, diced
1 tbsp garam masala
3 garlic cloves, pressed
1 tbsp grated fresh ginger
1 tbsp tomato paste
2 tsp sugar
1 tsp salt
1 chicken breast, bite-size
1 cup frozen peas
2/3 cups low-fat cottage cheese, processed

Pre-heat oven 375 degrees.

Combine chicken with cumin through garlic. Marinate at least 30 minutes.

Cut sweet potato and coat with cumin, coriander, cayenne, and 1/2 cup tomatoes. Spread on a sheet coated with cooking spray and bake until tender.

Cook onion 8 minutes. Clear spot and toast garam masala 1 minute. Add garlic, ginger, and tomato paste, cook 3 minutes. Add crushed tomatoes, sugar, and salt. Simmer 10 minutes. Add chicken and peas. Stir in cheese. Cook chicken through. Mix in sweet potatoes.

Serve with rice cooked with sweet potato spices.

Chicken Vindaloo

Ingredients:

3 tbsp white wine vinegar
3 garlic cloves, minced
1 1/2 tbsp fresh minced ginger
1 tbsp mustard seeds
1 tbsp ground cumin
1/2 tsp turmeric
1/2 tsp cardamon
1/2 tsp ground cloves
1/4 tsp cayenne
1/4 tsp cinnamon
1 15oz can tomato sauce
1 small onion, diced
3 chicken breast halves, halved
1 cup frozen peas
3 carrots, diced

Mix the ingredients through tomato sauce in bottom of slow cooker. Mix in chicken breast pieces. Pour on carrots and peas. Cook on low for 6 hours.

Serve with rice.

Based on this recipe.

Curry Powder

Ingredients:

2 tsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp chili powder
1 tsp powdered ginger
1/4 tsp cayenne

might add:

1 tsp cardamon
1 tsp dry mustard

Cape Malay Chicken Curry

Ingredients:

2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
2 cups chopped onion
1 1/2 tbsp fresh ginger
2 bay leaves
2 garlic cloves, minced
1 lb chicken breasts
1 1/4 cups broth
1 cup water
1 lb sweet potato, peeled and diced
1/3 cup chopped dried apricots
1/3 cup apricot spread
2 tsp red wine vinegar

Combine turmeric, cumin, coriander, chili powder, and cayenne in a small bowl, stirring well.

Heat olive oil in a small skillet. Add spice mixture; cook 15 seconds, stirring constantly. Add onion; sauté 2 minutes. Add ginger, bay leaves, and garlic; sauté 15 seconds. Add apricot spread and heat through.

Add chicken to slow cooker. Spread contents of skillet over the chicken. Use 1/4 cup of broth to de-glaze the skillet and pour into slow cooker. Add remaining ingredients.

Cook on high four hours, or on low eight hours.

Based on a Cooking Light recipe.