Curried Chicken with Ginger and Yogurt

Husband spent the first part of this week on a business trip so I was looking for something easy for me to make for dinner. Little one woke me up bright and early yesterday (then again if the sun isn’t up yet it’s not bright) so I needed to find something to do with my morning before we headed out the door. I pulled up my recipes and saw how quick this would be to put together. I lugged out my slow cooker and got to work. Little one toddled around the kitchen babbling as he went. In total, I spent maybe ten minutes of prep time on this.

I didn’t read the reviews for this recipe until after I had it for dinner and I’m very happy I waited. The reviews were far from great. But I don’t think the reviewers took this recipe for what is actually is. The name is Curried Chicken, not Chicken Curry. If you are in the mood for chicken curry this is not for you at all. If you are looking for a chicken dish with a little curry flavor this will work out great.

You can change the flavor of this recipe by adjusting the amount and type of curry powder you use. My curry powder is Archer Farms (Target brand) and it’s mild to medium. I stayed with the two tablespoons the recipe suggested since it was my first time making this recipe. Make adjustments depending on the heat of your curry powder. To spice things up I would possibly add a little crushed red pepper next time.

I suggested that the chicken should be cut into bite sized pieces. This isn’t necessary. I used whole chicken breasts (the recipe called for chicken thighs) and after cooking for eight hours they were very tender and easy to shred. But I think I would have enjoyed small chunks of chicken more.  You could really use any cut of chicken you like, as long as it’s boneless.

Use white rice or brown rice, either would work fine. I’m a fan of Fage yogurt. I have found that it has a great thick consistency and the leftover two ounces from a small container a great treat for little one. The original recipe called for scallions but I like the idea of cilantro better. Cilantro has such a nice clean taste that pairs very nicely with the ginger.

Enjoy!

1/3 c. tomato paste

4 garlic cloves, minced
2 T. curry powder
1 T. ginger, minced
1 tsp. ground cumin
¾ c. water
1  onion, chopped
2 lb. boneless, skinless chicken 
1 ½ c. rice
½ c. cup plain Greek yogurt
½ c. cilantro, finely chopped
 
Cut chicken into bite sized pieces and season with salt and pepper.

In a slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, water and onion. Place the chicken on top. Cover and cook until the chicken is tender; low for seven to eight hours or high for three to four hours.

Before serving, cook the rice according to the package directions.

While rice is cooking add the yogurt to the chicken and stir to combine. Serve over the rice and sprinkle with cilantro.

Adapted from http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-curried-chicken-with-ginger-and-yogurt-00000000052369/#