Slow-Cooker Curried Chicken With Ginger and Yogurt

Slow-Cooker Curried Chicken With Ginger and Yogurt
José Picayo
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preparation
15
minutes
cooking
495
minutes
other
0
minutes
Serves 6

Ingredients

1/3
cup
tomato paste
4
cloves
garlic, chopped
2
tablespoons
curry powder
1
tablesppon
grated fresh ginger
1
teaspoon
ground cumin
1
medium onion, chopped
2
pounds
boneless, skinless chicken thighs (about 10)
kosher salt and black pepper
1 1/2
cups
long-grain white rice
1/2
cup
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 ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ 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 ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

 

Abigail Chipley
March 2011

Nutritional Information

  • Per Serving
  • Calories 463
  • Fat 14 g
  • Sat Fat 5 g
  • Cholesterol 102 mg
  • Sodium 591 mg
  • Protein 34 g
  • Carbohydrate 48 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 4 mg
  • Calcium 68 mg
What does this mean? See Nutrition 101.

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