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 kellsto
on April 07, 2013
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I read many of the bad reviews. I did doctor this up a bit but all in all it was a good recipe. I only added carrots more chicken broth, and some hot peper. This one is a keeper in my book
By Tameren
Charlotte, NC
on December 02, 2012
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I thought this was really great! I read the reviews but still cooked it the whole time. I put the cauliflower in after 3 hours and the chick peas a little later but that was because I had to let the cauliflower cook down (my crock pot was filled to the brim. I didn't have any problem with the liquid but I used french lentils and one boneless chicken breast. I loved the different textures of the lentils and chick peas. Really a tasty and easy dish. Oh and I loved the delightful aroma all day.
By Lola Lopez
on March 03, 2012
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I totally discarded the amounts of everything and used my own judgement based on my own taste. I did not use a slow cooker because I couldn't wait to make this. I used Patak's Korma Curry Paste, alot of it and it was delicious and colorful! I also added carrots which is a must in my opinion and a little bit of cumin too. I added the chickpeas and cauliflower in the last 20 mins so it was not mushy at all. I served it with lots of lime wedges, cilantro, and mint leaves. Next time I will omit the chickpeas althogether.
Read all 33 reviews