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January 18, 2015 / mirostudios

Slow-Cooker Curried Chicken With Ginger and Yogurt

Hands-On Time
15
minutes

Total Time
495
minutes

Other Time
0
minutes

Serves 6

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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