Curried Chicken with Ginger and Yogurt

Serves 6

1/3 cup tomato paste

4 cloves garlic, chopped

2 tbsp, curry powder

1 tbsp. grated fresh ginger

1 tsp. ground cumin

1 medium onion, chopped

2 lb. boneless, ckinless chicken thighs (about 10)

Kosher salt and freskly ground black pepper

1 ½ cups Basmati Rice

½ cup plain whole milk Greek yogurt

2 scallions, thinly sliced.

  1. In a 4 to 6 quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin and 1/3 cup water.
  2. Add the onion and stir to combine.
  3. Place the chicken on top and season with 1 tsp salt ¼ tsp. pepper.
  4. Cover and cook with slow cooker on high for 1 hour. Reducer heat to low and cook for an additional 4 hours or until chicken is tender. To cook on low only, allow 7 to 8 hours. On high, 3 to 4 hours.
  5. Twenty minutes before serving, prepare Basmati Rice.
  6. Just before serving, add the yogurt 1/3 tsp. salt to the chicken and stir to combine.

Serve with rice and sprinkle with scallions.

Source:, March 2011

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