Breastcancer.org is proud to present recipes from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David and Kirstin Uhrenholdt (Grand Central Life & Style, 2010). Laurie is a very special friend and champion of Breastcancer.org. We’re pleased to share Laurie and Kirstin’s delicious, healthy recipes as part of Think Pink, Live Green!
Crock-pot, slow cooker, genie chef hiding in your pantry: whatever you call that pot, the magic part is that you just need to do a little prep the night before, or in the morning before you go to work. That evening when you come home and open the door, it will be to a house that smells warm and inviting, as if someone has been cooking all day long just for you.
1 tablespoon vegetable oil
1 red onion, cut into wedges
5 cloves garlic, minced
1 tablespoon very finely minced fresh ginger
2 tablespoons curry powder, hot or mild
1⁄2 cinnamon stick
3 whole cardamom pods or 1⁄4 teaspoon ground cardamom (optional)
1 14-ounce can good-quality crushed tomatoes
Salt and pepper to taste
1 pound small red potatoes, unpeeled, cut bite-size
1 whole organic chicken, 4–5 pounds, cut into 8 pieces, skin removed (you can get the butcher to do this for you)
1 cup Greek yogurt, whole or 2 percent
1 cup fresh or defrosted frozen peas
TO MAKE 6 SERVINGS:
Heat up a large nonstick pan and drizzle in the oil. When it shimmers, add the onion and sauté until soft and golden. Add the garlic and spices, stir for 30 seconds, until fragrant, then stir in the tomatoes and bring to a simmer. Season with salt and pepper. (You can do this the night before: Chill the sauce, add the potatoes and chicken, and store in the fridge until you are ready to cook.)
Pull your slow cooker out from wherever it lives. Rinse it out. Put the potatoes on the bottom, then top with the chicken and the tomato sauce you just made. Set the cooker to low for 6 to 8 hours. Half an hour before serving, fold in the yogurt and peas, and taste for seasonings . . . Does it need a little more salt? A pinch of curry?
Serve with basmati rice, naan bread, and a side of chutney.