Crockpot Chicken Chana Masala

I had a super huge craving for Indian food last week. When this happens, I know where to go in Edmonton. I used to just bundle up, head out for a walk and find myself at Remedy Cafe. However, now I’m living in small-town Alberta and… I’m a bit frightened to go out and try out the restaurants. My cooking has gotten to a point where I would rather eat a homemade dish than go out to a restaurant where I normally end up with something deep fried that consists of empty calories. On the upside, my new small town has a great grocery store with a wide selection of international spices and ingredients.

So I found two recipes, kinda mixed them together, and came out with this. It’s a deep, vibrant orange with full spicy aromas and a multitude sweet and sour. Plus, it’s cheap to make, filling, and delicious enough to eat for every supper of the week.

Chana Masala is a versatile dish that can be altered to suit your taste, which is why I added chicken. But if you wanted to keep it vegetarian, spinach is really good as well.

Enough chit-chat, here’s the recipe so you can get cookin’!

Crockpot Chicken Chana Masala Based on Smitten Kitchen and Grow it Cook it Can it

2 medium onions, chopped
2 cloves of garlic, crushed
1 medium roasted sweet potato, cubed
4 chicken thighs
1/2 red pepper, chopped
2 tsp ground ginger
1 tbsp coriander
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp ground tumeric
2 tsp garam masala
3 cardamom pods
1 can tomato sauce
2 fresh tomatoes, chopped
1 can chickpeas, rinsed & drained (540 mL)
1 can coconut milk (400 mL)
1/2 tsp salt
1/2 lemon, squeezed & juiced

Layer onion, potato, and garlic on the bottom of the crockpot. Then put in chicken and cover with spices, tomato sauce, and coconut milk. Stir occasionally, cook on high for 4 hours or low for 8 hours. Afterwards, the chicken will fall off the bone, tender and juicy; remove bones and then serve.

I had mine with warm Naan bread on the side for some scrumptious dipping, but you could also use basmati rice. Enjoy!