Slow-Cooker Curried Chicken With Ginger and Yogurt (4 - 6 qt.) |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
|
Ingredients:
1/3 cup(s) tomato paste |
4 clove(s) garlic, chopped |
2 tablespoon(s) curry powder |
1 tablespoon(s) grated fresh ginger |
1 teaspoon(s) ground cumin |
1 medium onion, chopped |
2 pound(s) boneless, skinless chicken thighs (about 10) |
kosher salt and black pepper |
1 1/2 cup(s) ong-grain white rice |
1/2 cup(s) plain whole-milk greek yogurt |
2 scallions, thinly sliced |
Directions:
1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and 3/4 cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and 1/4 teaspoon pepper.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, add the yogurt and 1/2 teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
|
|