Slow Cooker Chicken Tandoori and Almost Kosher’s New Look!

28 June 2016
On my drive into work today, a blast from the past popped up on the radio: Puff Daddy’s “Can’t Nobody Hold Me Down,” the hit from 1996 which sampled Grandmaster Flash and the Furious Five’s “The Message.”

Can’t nobody take my pride / Uh-uh, uh-uh / Can’t nobody hold me down… ohh no / I got to keep on movin’

Like many kids of the ‘90s, this song got a lot of playback in my childhood bedroom.  My cousins and I could be found any given Saturday morning attempting to do the raps, look super cool, and design choreography to songs such as this one.  So immediately upon hearing it on the radio, this imagery was conjured up.  Somehow the song–and Puff Daddy’s rampant use of sampling in his music–made me think about my blog, particularly this recipe for slow cooker chicken tandoori. 

Just as Puff Daddy (or P. Diddy, or Sean “Puffy” Combs, or whatever he calls himself these days) sampled a song that inspired him into a song of his own, this recipe takes a flavor that we know and love and gives it some “Almost Kosher” style.  I reimagined these flavors into a slow cooker version because 1) I work and go to school, so my slow cooker and I have become best friends and, 2) how many of us own a tandoor?  I’m also going to tell you that this is likely not traditional at all, but when my fiancé tasted it, not knowing in advance that I was going for tandoori flavor he said, “Hey, you know what this tastes like?  Tandoori chicken” so that is good enough for me!

Chicken Tandoori

Kosher Status: Meat

Slow Cooker Chicken Tandoori

As I mentioned before, this is not at all traditional.  It has the flavor of chicken tandoori without the roasting.  This results in an entirely different texture — moist and succulent meat.  The key to the flavor here is the mixture of the curry with the coconut milk.

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Slow Cooker Chicken Tandoori
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Prep Time 20 minutes
Cook Time 8-10 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 8-10 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Toast the cumin and coriander in a dry skillet over high heat until fragrant. Be careful not to burn.
  2. Grind the toasted seeds in a mortar or a spice grinder.
  3. Add the ground seeds to a small food processor or blender, along with the garam masala, tomato paste, cayenne pepper, paprika, and ginger and blend into a paste.
  4. Add your chicken thighs to the slow cooker (it’s important to ensure the skin, if any, is removed or else it will turn out too oily).
  5. To the slow cooker, add the paste and coconut milk and turn the slow cooker on high for about 15-20 minutes (about long enough to take your morning shower and get dressed).
  6. Return to the pot and give a few good stirs to incorporate the paste and coconut milk, cover, and adjust the temperature to low for 8-10 hours.
  7. After the chicken is finished in the slow cooker, transfer back to the skillet and place either under your oven’s broiler on high or torch it with a high-powered propane torch (as we did).
  8. Garnish with chopped cilantro and serve with your favorite sides.

SlowCookerTandoori-1

 

Almost Kosher gets a new look!

As you might have noticed, Almost Kosher has a new look.  I realized recently while looking at other food blogs I love (like Golubka), that I favor a cleaner and more modern look than what I had before.  I think the new look fits our modern approach to cooking and I hope that you agree.  We’ll be changing our logo soon, too!  Please feel free to give me feedback!

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2 Comments

  • Reply bloomingbites 28 March 2017 at 2:41 pm

    Love this non traditional recipe. We will deferentially be pinning this recipe so we can try it out, it just looks so yummy.

    • Reply Chava 30 March 2017 at 9:25 am

      Thank you, please do and let us know how it turns out!

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