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  • Curried Chicken with Ginger & Yogart

    1 vote
    Curried Chicken with Ginger & Yogart
    Servings: 6
    by S. Cumbo
    44 recipes
    		 >
    By Abigail Chipley , March, 2011

    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.

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