Cooked - Slow-cooker Chicken Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Chicken Curry

6.0

2 onion, chopped fine

1 jalapeno chile, stemmed, seeded, and minced

3 tablespoons vegetable oil

6 garlic cloves, minced

2 tablespoons grated fresh ginger

2 tablespoons curry powder

1 tablespoon tomato paste

1 teaspoon garam masala

Salt and pepper

1 (15-ounce) can chickpeas, rinsed

½ head cauliflower (1 pound), cored and cut into 1-inch florets

1 (14.5-ounce) can diced tomatoes, drained

½ cup chicken broth

1 tablespoon instant tapioca

2 pounds boneless, skinless chicken thighs, trimmed

1 cup plain whole-milk yogurt

1 cup frozen peas, thawed

¼ cup minced fresh cilantro

Lime wedge

Microwave onions, jalapeño, oil, garlic, ginger, curry powder, tomato paste, garam masala, and 1 teaspoon salt in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
Stir in chickpeas, cauliflower, tomatoes, broth, and tapioca.
Season chicken with salt and pepper and nestle into slow cooker.
Cover and cook until chicken is tender, 4 to 5 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.
Whisk ½ cup cooking liquid and yogurt together in bowl (to temper), then stir mixture back into slow cooker.
Stir in chicken and peas and let sit until heated through, about 5 minutes.
Stir in cilantro and season with salt and pepper to taste.
Serve with lime wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 35 weeks ago

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