Crockpot Curried Chicken With Ginger and Yogurt |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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This can be made mild or spicy, depending on the type of curry powder you use. Serve on steamed rice or your favorite cooked pasta. Ingredients:
1/3 cup tomato paste |
4 garlic cloves, chopped |
2 tablespoons curry powder |
1 tablespoon fresh ginger, grated |
1 teaspoon ground cumin |
3/4 cup water |
1 medium onion, peeled and chopped |
2 lbs boneless skinless chicken thighs (about 10) |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup greek yogurt, plain whole-milk |
1/2 teaspoon salt |
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 water.
2. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
3. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
4. Just before serving, add the yogurt and 1/2 teaspoon salt to the chicken and stir to combine.
5. Serve with rice or pasta and sprinkle with the scallions.
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