Tuesday, January 24, 2012

Crock Pot Curried Chicken

I love my Crock Pot.  The idea of throwing a meal together before I leave for work and coming to home to a ready-made dinner is so very appealing.  I'm always on the hunt for good Crock Pot recipes, and I stumbled across this one on Real Simple's website.  If you haven't ever checked out the recipe section for this website, you should! They have some wonderful meal ideas, and they're all, well... real simple.

Here's what you'll need:

1 6oz. can tomato paste
4 cloves of garlic, chopped (or about 2 tsp. minced garlic)
2 tablespoons curry powder
1 tablespoon grated fresh ginger (I used powdered instead)
1 teaspoon ground cumin
1 medium onion, chopped
3/4 cup water
2 pounds boneless, skinless chicken thighs (about 10)
salt and pepper
1 and 1/2 cups basmati rice
1/2 cup plain whole-milk Greek yogurt
2 scallions, thinly sliced

In your Crock Pot, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and 3/4 cup of water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon of salt and 1/4 teaspoon pepper.
Cover and cook until the chicken is tender, on low for 7 to 8 hours, or on high for 3 to 4 hours.
Twenty minutes before serving, cook the rice according to the package directions.
Just before serving, add the yogurt and 1/2 teaspoon of salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

There you have it! Come home to a yummy dinner waiting for you.

As always, let me know if you try this recipe, and what you thought. Happy cooking!


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