Friday, February 25, 2011

Slow Cooker Curried Chicken With Ginger and Yogurt

How beautiful a curry is this? CE Eve friend and reader North sent me this great recipe he made for his family from this month's issue of Real Simple magazine. He reports it is delicious, and recommends using gold curry for a zestier, richer curry flavor. Adjust as necessary to suit your tastes.


  • 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 / sea salt and black pepper
  • 1 1/2 cups brown rice ( original recipe calls for white... )
  • 1/2 cup plain Greek yogurt ***
  • 2 scallions, thinly sliced
Note: Original recipe calls for fully fatted, whole milk Greek yogurt. Look at the fat grams in a cup of that stuff, and decide for yourself whether or not to use the "high test" Greek yogurt or opt for low or no fat yogurt. 



  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. 

Thanks, Real Simple!