Crockpot Curried Chicken With Ginger and Yogurt

Submitted by Outta Here

"This can be made mild or spicy, depending on the type of curry powder you use. Serve on steamed rice or your favorite cooked pasta."

 

• Ready In: 8hrs 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 1⁄3 cup tomato paste
• 4 garlic cloves, chopped
• 2 tablespoons curry powder
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 3⁄4 cup water
• 1 medium onion, peeled and chopped
• 2 lbs boneless skinless chicken thighs (about 10)
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup Greek yogurt, plain whole-milk
• 1⁄2 teaspoon salt
• 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 water.
2. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
3. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine.
5. Serve with rice or pasta and sprinkle with the scallions.

Reviews

[Julia C.]

Love this recipe. We often use it with beef too!

 

[Noor.Khalid]

There's nothing like coming home to a hearty meal cooked in the crockpot and this recipe is no exception...especially for those of us watching our fat grams! Hubby and I enjoyed this immensely but I made a big mistake in trying to reduce even more fat--I used nonfat yogurt instead of full-fat and that made the gravy separate, so I don't advise deviating from the recipe in that regard. Even so, we enjoyed every bite and will certainly make this again. Thanks so much for posting, Mikekey! :)

 

[Stacia_]

This is a very good recipe!! The whole family liked it!! Will make often in my slow cooker, your family will think you cooked all day on this recipe! Thanks for sharing!!

 

[bangss]

Right up until the end I thought this wasn't going to turn out, but boy was it good! I added a little cayenne because the standard curry powder wasn't spicy at all, and added extra water because it was a little thick. You'd only want to add extra water if you were serving it over rice, though; if you're doing pasta it'd work better the original way.