1 medium yellow onion, finely diced or 2 Tbsp dried onion flakes
1 lb yellow potatoes (about 3-4 medium potatoes), cubed (I left the skins on)
1 1/2 lbs boneless, skinless chicken thighs, cut into bite size pieces1 (13.5 oz) can full fat coconut milk
2 Tbsp brown sugar
2 tsp minced garlic
1 Tbsp fresh ginger, minced
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp ground coriander seed
1 tsp kosher salt
1/2 tsp crushed red pepper
1 lime, juiced–optional
Cilantro, for garnish
In your 4-6 quart slow cooker place the onions, potatoes and chicken.
In a bowl, stir together the coconut milk, brown sugar, garlic, ginger, turmeric, curry powder, coriander seed, salt and red pepper. Whisk until combined. Pour the mixture over the contents of the slow cooker.
Cover and cook on LOW for 4 hours (some slow cookers may take only 3 hours). Test potatoes for tenderness.
Gently stir. Stir in the lime juice, if desired. Add in more turmeric and curry powder and salt to taste.
Serve curry with cilantro over rice, if desired.
1 can frozen orange juice concentrate, 6 oz
1/2 cup orange juice
1 tablespoon grated orange peel
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 pounds bottom round or chuck roast
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons cornstarch
1/4 cup water
1/2 cup Madeira wine
2 oranges, sliced
In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid.
Heat oil and butter in a large skillet on high; brown meat on all sides. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce.
Turn slow cooker/Crock Pot to high. Combine cornstarch and water; stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Taste and adjust seasonings. Pour sauce over meat.
4 tablespoons chili powder
2 1⁄2 teaspoons ground coriander
2 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons garlic powder
1 teaspoon oregano
1⁄2 teaspoon cayenne pepper
1 1⁄2 lbs ground beef
1 tablespoon minced onion
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
Mix together seasoning mix. Store in an airtight container in a cool, dry place.
In a skillet, cook ground beef until no longer pink. Drain. Add onion and 3 tsp of seasoning mix.
In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
Place the other can of beans in a blender and process until smooth.
Add beans and meat to the crock pot. Stir together. Cook on low for 6 to 8 hours.