Recipe courtesy of Food Network Kitchen

Slow Cooked Curried Chicken with Cauliflower

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  • Level: Easy
  • Total: 6 hr 20 min
  • Prep: 20 min
  • Cook: 6 hr
  • Yield: 4 to 6 servings
  • Nutrition Info
Warm up to a hearty bowl of chicken, lentils, cauliflower and chickpeas cooked in a savory chicken broth. Grab some pre-made curry paste from your local Indian market to awaken the flavors of this satisfying stew.

Ingredients

Directions

  1. 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.
  2. 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.
  3. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Cook’s Note

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