Slow Cooker Country Captain Chicken |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 8 |
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Cook's Country. Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must. Ingredients:
8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds) |
1 tablespoon vegetable oil |
2 onions, chopped coarse |
1 green bell pepper, seeded and chopped coarse |
1 cup low sodium chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
5 tablespoons tomato paste |
9 ounces jar chutney, such as major grey's |
4 garlic cloves, minced |
2 tablespoons madras curry powder |
1 1/2 teaspoons paprika |
1 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
Directions:
1. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
2. Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
3. Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.
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