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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Slow Cooker Butter Chicken

I love butter chicken. Every time I try it at a restaurant it tastes different. I guess each chef has their own recipe. I don't think I've ever had bad butter chicken though.

This time I bought some chicken thighs and I wanted to do something in the slow cooker. I came across a recipe for slow cooker butter chicken and decided I would give it a try. The only problem is I wrote the recipe on paper and didn't save the link so I can't post my source. 

I decided to just drop the cardamom pods in because I have no cheesecloth and there's no way I'm gonna stand around threading cardamom. I'll take the time later to fish out the pods.

I used 1/2 a can of coconut milk and 1/2 cup of 2% because I only had half a can left. If you want, just use a whole can of coconut milk and skip the 2%.


Slow Cooker Butter Chicken
Makes 6 servings

Ingredients
  • 12 skinless chicken thighs (I left the bones on)
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 10 green cardamom pods
  • 2 teaspoon curry powder
  • 1/2 teaspoon curry paste (or to taste)
  • 2 teaspoon tandoori masala
  • 1 teaspoon garam masala
  • 1/2 cup coconut milk
  • 1/2 cup 2% milk
  • 1 cup low fat sour cream
  • 1/3 cup tomato paste
  • 2 tablespoons chopped cilantro
Directions
  1. Mix all the ingredients except the chicken and onions.
  2. Place the chicken and onions in the slow cooker, and pour the sauce over. Stir it to get the chicken all coated. Cook for 4-6 hours on high or 8 hours on low. If the sauce is a little thin, put it in a pot  on medium heat and let it simmer for a bit until it thickens to your liking.
  3. Serve with rice or naan.

Comments

  1. Curious, what did you use for curry paste? I use lots of Thai curry pastes, but have never used an Indian one. Thanks.

    ReplyDelete

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