The book club finally got together to discuss "Life of Pi". I have read a whole book or two in between when I finished that one, but I am glad we were able to discuss it. One of the parts we kept coming back to had to deal with Pi envisioning all the delicious food he wanted. (A lot happens in the book around that part). This reminded me of a meal I made last year for my roommate. It was a crockpot butter chicken recipe. It is delicious, but it makes a lot of food. I might have to make this next time I have a bunch of company. I do have naan in the freezer. YUM!
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| H.P.'s picture of the meal. btw...that is not my wine with the ice in it. |
2 Tbsp butter
2 Tbsp vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
3 cloves garlic, minced
2 teaspoons curry powder
2 tsp tandoori masala
1 tsp garam masala
1 (6 oz) can tomato paste
15 green cardamom pods
1 (14 oz) can coconut milk
1 cup plain yogurt
salt to taste
Directions
1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato past remain. Pour into slow cooker, and stir in the caramom pods, coconut milk, and yogurt. Season to taste with salt.
2. Cook on high 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Serve warm with rice and warm Naan.
Next month's book is Beautiful Creatures. Possible movie date with the book club?
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