1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into bite size chunks
1 sweet onion, minced
2 Tbsp Coconut Oil
3 Cloves Garlic, minced
1 Tbsp fresh grated Ginger
2 tsp Curry Powder
2 tsp Curry Paste (I use Thai Red Curry Paste)
2 Tbsp Garam Masala
1/2-1 tsp Ground Turmeric
1 tsp cayenne Pepper (optional)
1 (14 oz) can Coconut Milk (Light or Regular)
1/2 cup Cultured Coconut Milk Yogurt
1/4 Cup coconut creamer blend*
** scoop out the cream from a can of full fat coconut milk. Blend with 1/4 cup of regular soy milk to create consistency of half & half or heavy cream. Think out with more soy milk to get the desired consistency.
DIRECTIONS:
In a 4 cup measuring cup or medium mixing bowl. Whisk together the yogurt, garlic, ginger, spices, curry paste, coconut milk and cream blend.
Spray your crockpot with cooking spray. Layer the bottom of the pot with onions. Then your chicken, and then pour the masala mixture covering the chicken. Add your coconut oil on top. Cover and cook on high for 4 hours of 6-8 hours on low. Serve over fluffy Basmati and some delicious homemade Naan.
1/4 cup hot water (not boiling water, just hot tap water)
3/4 tsp active dry yeast ( I use Red Star)
3/4 Cup warm Milk (may use Soy to make this dairy free)
1 Cup Greek Yogurt or Buttermilk (dairy free: may use a mixture of 1 Tbsp white vinegar and soy milk filled to one cup. Stir and let coagulate/thicken for 10 min)
1/4 cup Avocado oil or melted butter for brushing
DIRECTIONS:
In a medium size bowl, or 4 cup measuring cup, dissolve the sugar in the hot tap water. Add the yeast to the water and stir until it’s dissolved. Let sit for 10 minutes until it begins to froth and rise.
In a stand-up mixer bowl, mix flour, salt, baking powder and baking soda.
When the yeast has risen, add the milk and yogurt and pour it into the flour mixture. Attack the dough hook and let it bring the dough together on number 2 setting just until combined. The dough should be sticky but form a soft ball. Cover the bowl with plastic wrap and let it stand in a warm area for an hour to rise. If not using the dough right away you can refrigerate it overnight.
When ready to cook, have a 10″ cast iron skillet hot and ready. Divide the dough into 10 balls. Roll out each ball into 1/4″ thick. Brush with butter and place on hot skillet with oil/butter side down. Cover with a lid and cook on medium-high for 1 minute. When bubbles form on top flip and cook for another minute. Serve with your favorite Indian Entrée such as the Crockpot Chicken Tikka Masala or any other favorite. Enjoy!
*Note: If you do not have buttermilk, you can add 1 Tbsp of White Vinegar or Lemon Juice to a measuring cup and fill it up to 1 Cup with Milk. Stir and let it stand for 10 min until it thickens to mimic buttermilk. Now you may use 1/2 cup for this recipe and store the other half for another recipe.
DIRECTIONS:
Heat the oven to 350°F.
Grease an 8 x 8 square baking pan. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Beat in an egg, then lemon zest and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Mix the dry ingredients into the wet ingredients in three additions, alternating with a third of the buttermilk at a time, until all of the ingredients are incorporated into the batter. Gently fold in the blueberries. Pour batter into the prepared pan and spread into an even layer. To make the topping, whisk flour, sugar and cinnamon and then cut the butter in using a pastry blender or 2 knives cutting in opposite directions until the bitter resembles course meal. Sprinkle the top of the batter with streusel topping.
Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 10 minutes before cutting it into squares.
**If you’re using frozen blueberries, be very careful because they tend to bleed during mixing and baking (purple swirls can be pretty, but purple cake batter is a little unappealing). Let the frozen blueberries thaw thoroughly, drain the liquid, and instead of folding them in, here’s what you should do: spread a thin layer of batter on the bottom of the prepared pan, sprinkle a handful of blueberries over the batter, cover with another thin layer of batter, and repeat until all of the blueberries are embedded in the batter.
STORING: I stored these in an airtight container in the fridge, but streusel topping loses its crunchiness with moisture, so these are definitely best eaten the day of. You can also leave them on the countertop, loosely covered with plastic wrap, for a maximum of two days.
Original recipe was adapted from The Tasty Bite Blog.
