Recipes : Slow Cooked Curried Chicken with Cauliflower : Food Network

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Slow Cooked Curried Chicken with Cauliflower
From Food Network Kitchens

Ingredients
3 tablespoons canola oil
6 cloves garlic, minced
2-inch piece fresh ginger, minced
1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
3 cups chicken broth, low-sodium canned, or homemade
2 cups whole milk plain yogurt
6 bone-in skinless chicken thighs, about 2 1/4 pounds
1 1/2 tablespoons kosher salt
Freshly ground black pepper
1 (1 pound) bag red lentils, picked over (2 1/4 cups)
1 head cauliflower, broken into large florets

2 (16-ounce) cans chickpeas, drained and rinsed
1 bunch fresh mint or cilantro leaves, chopped
1 lemon, cut in wedges

Directions
Heat a large skillet over medium-high heat. Heat the
oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry
paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth
with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk
the yogurt into the liquid.

Season the chicken all over with salt and pepper. Add the chicken, lentils and
remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding
cauliflower and chickpeas about half way through cooking.

Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top.
Serve with a wedge of lemon.

Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish.
Simply cut out the chicken and use vegetable broth instead.

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