Slow Cooked Curried Chicken with Cauliflower

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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.

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Ive made this several times now and it is a slow cooker hit!

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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

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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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I don't know what I did right, but this recipe came out pretty well. Nothing was mushy, the chicken was falling apart, and it was very tasty.

My modifications (based off other reviews was to add the chick peas and cauliflower 5 hours in (for 1 hour. I added about an extra cup of warm water at the same time. Also, I used boneless chicken breast. I used Thai kitchen red curry paste and the flavor was very good. I'd recommend for sure.

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Do yourself a favor... skip this slow cooker recipe. As someone who has made curry from scratch several times I advise skipping the Patak's brand curry paste. Perhaps there is another curry paste that could be used or make one from scrtach. The paste really hinders the dish as there seems to be an over abundance of tamarind which makes for an un-appetizing smell. I couldn't even bring myself to taste this dish because the aroma turned me off. My husband normally enjoys curried cauliflower but even he agreed the curry paste ruins it. If you are feeling like an adventure then try this recipe. Otherwise I say skip it.

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I didn't care for this recipe. I found the flavors dull and the consistency was mushy. I wanted to like it. I ended up pulling out the chicken and serving it with sour cream, cilantro on pita bread.

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Very good. I went and bought Samosa's from an indian restaurant to go with it. I recommend people listen to the reviews. They were helpful to me!I put the cauliflower in 1 hour before serving and the chickpeas 20 mins before serving since canned chickpeas are already cooked and they just needed to be warmed. My Husband really liked this dish. I may try it with coconut milk next time. pretyy fast and very good

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Very good! After reading other reviews, the tweeks I used were as followed; I used Olive Oil instead of Canola, I added more broth, began cooking @ 8:30am cooked on low; added the lentils around noon then added the chickpeas and cauliflower around 6:30pm on high and served around 8:30pm.(late dinner My crokpot could not fit the entire head of cauliflower. I agree the result didn't look like the picture but it still looked appetizing. The chicken did indeed fall off the bone. I served alone with cilantro on top and bread to soak up the juices. My husband, who can be a picky/skeptical eater, loved it!

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Disclaimer: This dish will not come out looking like the picture.

the picture gives off a false sense of what the food will look and taste like. All of the spices that this dish requires are part of an Asain/ Indian culture. I used all of the ingredients it asked for but since I went shopping at an asian grocery store I picked up Masaman curry paste (it comes in a small can and used one and half cans of that. It has lots of spices such as cumin, curry, cinamon, lemon grass etc. It's a dark brown color when raw-- don't be alarmed. Then I also added half of a yellow onion to the dish. It was amazing! It is a little mushy but if you've ever had Indian and some Thai foods you know that they are all about the taste and texture of the ingredients. Red lentils are very thin and tiny so when these are added and cooked for 6 hours they become almost a thick paste in the food. I served mine over some basamati rice made with cloves and curry powder (I love seasoning in my food and it delecious! If you've ever had pot roast cooked in a slow cooked the chicken reminds me of that. the bones are literally naked after 6 hours of cooking because the chicken has become so tender from the yougurt and shredded perfectly in the sauce. I put a little extra garlic and ginger in there because of the fear that it would be too bland. I also added the cauliflower and chickpeas in at the last hour, because I prefer my food to have a little crunch. It was well worth the wait for this on, but I dont know about serving it to children. the appearance of it is not colorful or "fun" looking. But the taste and aroma is to die for! Try this at least once.