Slow-Cooker Curried Chicken With Ginger and Yogurt (4 - 6 qt.)

Photo: psfreeman

Like your curry spicy? Turn up the heat by adding 1/4 to 1/2 teaspoon cayenne pepper along with the curry powder. Recipe by Abigail Chipley, March 2011. From the Real Simple website:

Yield: 6 servings
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  • 1/3 cup(s) tomato paste
  • 4 clove(s) garlic, chopped
  • 2 tablespoon(s) curry powder
  • 1 tablespoon(s) grated fresh ginger
  • 1 teaspoon(s) ground cumin
  • 1 medium onion, chopped
  • 2 pound(s) boneless, skinless chicken thighs (about 10)
  • Kosher salt and black pepper
  • 1 1/2 cup(s) ong-grain white rice
  • 1/2 cup(s) plain whole-milk Greek yogurt
  • 2 scallions, thinly sliced


  1. 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. 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. 3. Twenty minutes before serving, cook the rice according to the package directions.
  4. 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.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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