Chicken Korma In The Crockpot

Ingredients:
1 lb. boneless, skinless chicken breast, cut into chunks (I used 3 breasts)
1 potato, cut in 1/2-inch cubes
1 onion, coarsely chopped
1 can (14.5 oz.) stewed tomatoes in juice
1 clove garlic, minced
1 t. curry powder
1/2 t. ground cloves
1 t. kosher salt
1 cinnamon stick
1/2 c. sour cream or plain yogurt

Directions:
In a slow cooker, place chicken in bottom of pot.
Add potatoes and onion. Pour in the tomatoes and add garlic and other spices.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Discard the cinnamon stick, and stir in sour cream.
Serve over rice.

Makes 4 servings. Total time 10 minutes plus cooking time.

Verdict:
I love Indian food but I have a real problem cooking curry. For whatever reason when ever I cook something with curry it does not turn out. But that doesn't stop me from trying, and I am so glad I did. I thought this was really good. Blake liked it but pointed out that he didn't like the way it smelled. I understand his point, it really smells like cinnamon when you are cooking it but it doesn't have a overly cinnamon flavor. If you like Indian food give it a go.

Pan Fried Shrimp With Green Curry

Ingredients:
1 slice (1/4 inch thick) fresh ginger, peeled
3/4 c. plus 2 T. roasted cashews
1/3 c. plain low fat yogurt
1/4 c. cilantro leaves, packed
1 T. brown sugar
1 t. curry powder
1 1/2 lbs. large shrimp, peeled, deveined
2 T. olive oil

Directions:
In a food processor, pulse the ginger until finely chopped. Add the 3/4 c. cashews; process until smooth, 2 to 3 minutes.
Add yogurt, cilantro, sugar and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down sides as needed. Transfer to a serving bowl; sprinkle with remaining cashews.
Season the shrimp with salt and pepper. Heat 1 T. of the oil in a large nonstick skillet over med.-high heat. Add half the shrimp and cook until opaque throughout, 2-3 minutes. Repeat with remaining tablespoon of oil and remaining shrimp. Serve the shrimp with the sauce.

Makes 4 servings. Total time 20 minutes.

Verdict:
I love shrimp so this was kind of a no brainer for me. The curry sauce with it was good. I liked it. Blake just ate his shrimp plain and the kids ate rice.