Slow-Cooker Curried Chicken With Ginger and Yogurt

curried-chicken-ginger
Photo by José Picayo
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 463 calories
    • 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

Ingredients

  1. Check 1/3cup tomato paste
  2. Check 4cloves garlic, chopped
  3. Check 2tablespoons curry powder
  4. Check 1tablesppon grated fresh ginger
  5. Check 1teaspoon ground cumin
  6. Check 1 medium onion, chopped
  7. Check 2pounds boneless, skinless chicken thighs (about 10)
  8. Check kosher salt and black pepper
  9. Check 1 1/2cups long-grain white rice
  10. Check 1/2cup plain whole-milk Greek yogurt
  11. Check 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.