Monday, January 7, 2013

Recipe: Curried Chicken with Ginger and Yogurt

I was so excited when I opened this wonderful gift for Christmas. The Real Simple Easy, Delicious home cooking, cookbook. It has all of my favorite recipes from their magazine, organized by season, meal type and occasion. It was hard to determine which recipe I would try first, but decided on Curried Chicken with Ginger and Yogurt.




Slow-cooker Curried Chicken with Ginger and Yogurt
serves 6
Takes: 15 minutes/total time 3.5 - 8.5 hours

Ingredients

  • 1/2 cup tomato paste (small can)
  • 4 cloves garlic, chopped
  • 2 tablespoons curry powder
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 medium onion, chopped
  • 2 pounds boneless, skinless chicken thighs (about 10)
  • salt and pepper
  • 1.5 cups long-grain white rice (or I substituted with Japanese Buckwheat noodles. Other consideration would be quinoa or couscous).
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 scallions, thinly sliced
Recipe:
  • In a 4- to 6-quart slow cooker, stir together the tomato paste, garlic, curry powder, ginger, cumin, and 3/4 cup water. Optional here for spice add 1/2 teaspoon of cayenne pepper. 
  • Add the onion and stir to combine.
  • Place the chicken on top and season with 1 teaspoon salt and 1/4 teaspoon pepper. 
  • Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours. 
  • Twenty minutes before serving, cook the rice according to the package directions. 
  • Just before serving, add yogurt and 1/2 teaspoon salt to the chicken and stir to combine. 
  • Serve over rice and sprinkle with the scallions. 
I loved it! And it made the house smell delicious. This would be great to start in the morning before work. I also cooked a bag of frozen chinese stir fry vegetables with fresh ginger to add some greens. Hope you enjoy!

Au revoir, 
Jamie


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