Curried Chicken with Ginger and Yogurt (Crockpot)

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.

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.

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