Curried Chicken with Ginger and Yogurt (Crockpot)

6
Servings
15m
Prep Time
7h
Cook Time
7h 15m
Ready In


"A busy day recipe for tasty curried chicken. Just put it in the pot and go about your day. Serve with hot, cooked rice or noodles."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (236.1 g)
  • Calories 301.2
  • Total Fat - 13.6 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 206.4 mg
  • Sodium - 739 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.2 g
  • Protein - 37.7 g
  • Calcium - 63.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.2 mg

Step 1

In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon of the salt and the pepper.

Step 2

Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.

Step 3

Just before serving, add the yogurt and 1/2 teaspoon salt to the chicken and stir to combine.

Step 4

Serve with rice or noodles, and sprinkle with the green onions.

Tips & Variations


No special items needed.

Related

ImPat

Fantastic curry, I scaled back for 3 and served over rice but if I had chosen to add more sides I could easily have stretched it to 4 serves. For the curry powder I used a half a regular curry and half a hot madras curry which gave it enough spiciness for me but not to hot for the DM and with some naan bread on the side made for a very filling and dinner and the big bonus is that it is so easy and quick to do. I also cut the thigh meat up into large bite size pieces and in my crock pot on auto (I have, off, keep warm, hi and auto settings) it took 3 hours to cook so for the last hour I put it on keep warm. Thank you Mikekey for a delicious recipe, made for Pick Me tag game.

review by:
(27 Oct 2014)

Felix4067

All we could taste was curry, and I didn't use as much as it said. When I mixed in the Greek yogurt, it didn't blend well, leaving white specks all through the sauce no matter how much I stirred. In fact, I stirred so much that the chicken shredded, so we had to eat this out of bowls with spoons. In all, very disappointed with how this came out, especially after the house smelled so wonderful when I got home from work. I cooked it on low for just under 7 hours.

review by:
(25 Jul 2013)

Bergy

5 star all the way. A lovely recipe where the curry doesn't overwhelm you but is still loaded with flavor. I cooked the chicken for 6 hours on low and I turned the thighs over after 3 hours. Served with tofu noodles. peas and new carrots - Thanks for another enjoyable meal - I love your recipes Mike

review by:
(30 Apr 2012)