Trouble With Toast

Recipe: Curried Chicken with Ginger and Yogurt | July 7, 2011

My love for Crock-Pot recipes is well-documented, and this one was no disappointment.  Because the main protein is chicken (rather than, say, beef short ribs or pork shoulder or something like that), the dish seemed a lot lighter and was perfectly enjoyable even on a warm evening.  Note: not only can it be difficult to find boneless/skinless thighs, they are also usually much more expensive than their bone-in/skin-on counterparts.  I buy regular chicken thighs in bulk, on the cheap, and then just skin and bone them as necessary.

  • 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

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.

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).

Twenty minutes before serving, cook the rice according to the package directions.

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.

Serves: 6

Per serving: 463 calories, 14 grams fat, 48 grams carbs, and 34 grams protein


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