Tag: slow cooked chicken curry

Love curry?  This is a great simplified version that you can prepare a night in advance or the morning of…in a slow cooker.  Leftovers are delicious the next day when the spices have more of a chance to settle in.

If you don’t have a slow cooker than put it in the oven at a low temperature (325 F)  for several hours.

Ingredients:

2 lbs. boneless (or bone-in), skinless chicken thighs (about 10)

1/3 Cup tomato paste

4 cloves garlic, chopped

1 Tbsp. freshly grated ginger

2 Tbsp. masala curry powder

1 tsp. ground cumin

1 medium onion, chopped

1 1/2 cups long-grain basmati rice

optional: 1/2 cup plain whole-milk Greek yogurt

2 scallions, thinly sliced

Chopped fresh cilantro for garnish.

Prepare the chicken: make a dry rub.  Mine is a combo of equal parts – everyday seasoning, tumeric, powdered ginger, curry powder, black pepper, himalayan salt & chopped dehydrated onion. Pat chicken on both sides with rub.

In a 4-6 quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin and 3/4 cup water or stock (I prefer chicken stock). Add the onion and stir to combine.  Place the chicken on top.

Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.  Oven at 325F for at least 2 hours in.

Twenty minutes before serving, cook the rice according to package directions.

Just before serving, add the yogurt and stir to combine.  Serve with the rice and sprinkle with the scallions and/or cilantro.

Serve with mango chutney, lime pickle, tomato chutney, or ALL.  Naan break for dipping is excellent and you can buy it almost anywhere now.  Cover in tinfoil & warm in oven beforehand.

I hope you enjoy this