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