Slow-Cooker Curried Chicken With Ginger and Yogurt

I made this yesterday. It was pretty amazing! A real set it and forget it meal. I put it over shredded lettuce. The husband ate it over brown rice! This one is for sure going into the REPEAT OFFENDER pile of things to make!

 

José Picayo

Serves 6| Hands-On Time: 15m | Total Time: 8hr 15m

Ingredients

• 1/3 cup tomato paste
• 4 cloves garlic, chopped
• 2 tablespoons curry powder
• 1 tablesppon grated fresh ginger
• 1 teaspoon ground cumin
• 1 medium onion, chopped
• 2 pounds boneless, skinless chicken thighs (about 10)
• kosher salt and black pepper
• 1 1/2 cups long-grain white rice
• 1/2 cup plain whole-milk Greek yogurt
• 2 scallions, thinly sliced

Directions

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.