Sunday, November 14, 2010

Butter Chicken With Spinach

Butter Chicken (or Turkey) with Spinach
1 onion, halved and thinly sliced
1 28 oz (796 mL) can diced tomatoes
2-3 Tbsp. tomato paste
4-5 garlic cloves, crushed
1 Tbsp. grated fresh ginger
2-3 tsp. curry paste or powder
1 tsp. cumin
1/4 tsp. cinnamon
2-3 cups roughly chopped or shredded leftover roast chicken or turkey
4 cups fresh spinach
1 cup plain full-fat yogurt, half & half, whipping cream or any combination of these (or more or less to taste)
chopped peanuts or cashews, for sprinkling on top (optional)
Put everything but the spinach and yogurt in the Crock Pot and cook on low for 4-6 hours (if you want to start with raw chicken – use skinless thighs – cook for 6-8 hours on low). When you’re ready to eat, tear in the spinach, stir until it wilts, and stir in the yogurt or cream. Serve immediately over rice. Serves 4-6.