I love chicken. It’s versatile, it’s often on sale, and there’s a million ways to cook it … and yet, sometimes I need a new idea. Enter Tikka Chicken – it’s mostly ingredients I already have on hand, yet it has a whole new flavor. And it cooks in the slow cooker … which means I add the ingredients, clean the house (or, um, take a nap) and then sit down to eat. Perfect! I have a clean house, I have a tasty dinner, and I’m well rested – pretty much my three favorite things.
By Lisa Ek
1 lb. boneless, skinless chicken breasts, cubed 10.75 oz. can golden mushroom soup 1/2 cup mayonnaise 2 Tbsp. Onion Onion™ 1 tsp. Fiesta Party Dip Mix® 3 Tbsp. curry powder 1/2 cup water 1 cup frozen peas, thawed Prepared hot rice
Serve it tonight: Combine first 7 ingredients in a large bowl; stir to blend. Pour mixture into a greased slow cooker; cook on low 3-4 hours. Stir in peas last 30 minutes of cooking. Serve over hot rice. Makes 3-4 servings.
- Curry powder is a combination of spices that usually includes cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Since curry powder quickly loses its pungency, it should be stored, airtight, for no longer than two months.
- Because of the large variety of spices, the taste of curry powder will vary from one manufacturer to the next.
- If you like your curry hot, just add more Fiesta Party Dip Mix to the sauce.
- Chopped fresh cilantro makes a delicious garnish for this dish.
- Top the curry with a ready-made chutney or raisins and chopped nuts if you like.