
Curried Chicken with Ginger and Yogurt (Crockpot)
Servings
Prep Time
Cook Time
Ready In
Recipe: #7186
November 10, 2011
Categories: Dinner, Main Dish, Poultry, Chicken, Vegetables, Onions, Indian, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs more
"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."
Ingredients
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.