Despite the bitter cold here in North Dakota (it got as cold as -45 on Sunday), I have had a fantastic week! It may be because I’m kicking my healthy eating habits back into gear!! My motivation? Both a weight loss challenge and a trip home next month! I can’t wait to experience the Texas heat (even though it will be February, it will feel very heated for me!).
Saturdays I like to take cooking pretty easy, which is why this crock pot curried chicken was a wonderful meal to throw in and forget! The curry is a base of tomato paste, garlic, a chopped onion, and spices. One trick I use to cut down on prep?
Use ginger paste! Gourmet Garden has an excellent variety of fresh herbs and are available in the produce section in most grocery stores.
After mixing the ingredients in the crock pot (no additional bowls here!), I placed the chicken thighs on top and that cook on low for 7-8 hours. Just mix in some greek yogurt and place atop a bed of rice (made in the rice cooker for minimal effort!) and you have a meal that takes no more than 20 minutes of prep! It also doubles as comfort food on the chilly days!
Crock Pot Curried Chicken with Ginger and Yogurt
Recipe found at Real Simple
1/3 cup tomato paste
4 cloves garlic, finely chopped
2 tablespoons curry powder
1 tablespoons ginger (I used Gourmet Garden’s paste)
1 teaspoon ground cumin
1 medium onion, chopped
2 pounds boneless, skinless chicken thighs
salt and pepper, to taste
1 cup long-grain white rice, uncooked (I used Basmati)
1/2 cup plain Greek yogurt
2 green onions, thinly sliced
1) Whisk together the tomato paste, garlic, curry powder, ginger, cumin. Add the onion and stir to combine.
2) Place the chicken on top and season with salt and pepper
3) Cover and cook until the chicken is tender, 6-8 hours on low.
4) About 30 minutes before cooking time, cook the rice according to the package directions.
5) Just before serving, add the yogurt and 1/2 teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.