Photo: Slow Cooked Curried Chicken with Cauliflower Recipe
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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By Saraheather
New York
on March 13, 2011
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Ive made this several times now and it is a slow cooker hit!
By bunnycookie
on February 23, 2011
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this recipe was awful. Tasteless and overcooked by about 3 hours. What a mess and waste of my time and food. I do not know who came up with this one, but it is pretty sad that this would pass as a recipe. SKIP THIS ONE
By khatdog_10540752
ridgefield, CT
on February 15, 2011
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I used my own curry/spice mixture (cumin, coriander,ginger, mustard seed, cinnamon,mild and hot chili pepper,tumeric I did not cook it in a slow cooker as the red lentils take only minutes to cook and I did not want the cauliflower to get mushy. I lightly roasted the cauliflower in the oven and added it with the yogurt at the very end , cooking only enough to heat through. I thought it was great. The yogurt ( I used lowfat greek added such a great tangy , creamy flavor , complimenting the spices.
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