One of the delights of getting married, besides you know the spending the rest of your time with the love of your life part, is the wedding registry. Well at least for an avid cook like myself. I am not going to lie though, most of the stuff I registered for were items that I already had in my kitchen, and I just wanted to update. Also on my registry though, were items that I had never desired to own or use, but I figured now was as good of a time as any to splurge at get these things. One of these items I am referring to is a slow cooker.
I did not grow up with a slow cooker in my house, and as I got older and had roommates that did, I began to resent it. There was something about coming home to a house full of aromas from a dish that was not prepared for by me. I wouldn’t know what someone was making and I didn’t like the whole house smelling like a food that I had no hand in making and was not going to eat. Another time, a roommate cooked eggs in a slow cooker… yes, eggs. Can you just imagine the smell? That was it for me!
Well I got a new slow cooker, and I must admit, I have used a few times (once for braised short ribs, another for bolognese) and I am learning to love it. In efforts to get adventurous and learn how to make more than meaty dishes, I began researching slow cooker recipes and I stumbled upon this one, and was anxious to try it.
I have long loved curry chicken, and there is something about the creaminess of a yogurt sauce that can really pull a dish together. Not to mention it is quite healthy! I use jasmine rice instead, and actually added a little bit of coconut milk to the rice while cooking for some extra nuttiness to the dish, and it tasted delicious. What is also particularly wonderful about this dish is that it is great during any season. I made this in early summer and I look forward to trying it again during the cold winter months.
Slow Cooker Curried Chicken with Ginger and Yogurt
-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
- 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.
- 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).
- Twenty minutes before serving, cook the rice according to the package directions.
- 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.