Slow Cooked Curried Chicken with Cauliflower
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 912
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 99
- Dietary Fiber
- 21
- Sugar
- 16
- Protein
- 76
- Cholesterol
- 197
- Sodium
- 1759
- Total: 6 hr 20 min
- Prep: 20 min
- Cook: 6 hr
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.
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.