Recipe by Brookelynne26
Cook's Country. Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must.
- 8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
- 1 tablespoon vegetable oil
- 2 onions, chopped coarse
- 1 green bell pepper, seeded and chopped coarse
- 1 cup low sodium chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 5 tablespoons tomato paste
- 9 ounces jar chutney, such as Major Grey's
- 4 garlic cloves, minced
- 2 tablespoons Madras curry powder
- 1 1⁄2 teaspoons paprika
- 1 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper
Directions See How It's Made
- Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
- Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
- Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.