Slow Cooked Curried Chicken with Cauliflower

Total Time:
6 hr 20 min
20 min
6 hr

4 to 6 servings

  • 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
  • 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.

  • Copyright (c) 2007 Television Food Network, G.P. All rights reserved

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    Slow-Cooker Meals