Recipe: Curried Chicken with Ginger and Yogurt

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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Posted in Recipes
Tags: Poultry, Real Simple, Recipes