|Crock Pot Chicken Curry over rice & with mango-ginger chutney & salad|
I've made it both with bone-in chicken breasts (shown on left) as well as with boneless, skinless chicken thighs (shown further down in this post). While the former makes a prettier dish, I recommend the latter for richer chicken flavor and also to avoid all the little bones (boneless breasts won't have that problem but they'll still lack the depth of flavor that dark meat has).
The heat level for my slow-cooker chicken curry is a mild-medium; if you want a spicier curry, use more of the hot peppers and/or add hot chilies to suit your taste. Finally, don't be intimidated by the lengthy list of ingredients: This recipe is extremely easy to make, whether you try the original in the cookbook or my crock pot version.
1 large onion, chopped
4 garlic cloves, minced
2 to 2 1/2 lbs boneless skinless chicken thighs
2 tsp tomato paste
4 whole green cardamom pods
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/8 tsp cayenne powder
1/8 tsp red pepper flakes
pinch of ground habanero powder
1/4 tsp Kosher salt
1/2 cup water
1/2 cup plain nonfat Greek yogurt
2 Tbs cornstarch
1/2 tsp Kosher salt
1 cup frozen peas
Heat the ghee or oil in a large frying pan and saute the onion & garlic over medium-high heat until onion is softened & translucent. Remove from heat and pour the mixture into your crock pot or slow cooker. Place chicken thighs in single layer (if possible) over the mixture in the cooker, add tomato paste, all of the spices & pepper & 1/4 tsp salt, then pour in the water. Turn on crock pot and cook either on HIGH for 3 to 4 hours, or on LOW for 6 or 7 hours, in either case stirring once at the half-way point (you will cook it for another 1 to 2 hours more after adding the yogurt sauce and peas).
|Crock Pot Chicken Curry made with boneless skinless thighs|