Browning the chicken and sautéing the aromatics before everything goes into the crock pot is key to building the flavors in our version of this popular curry. Source: EatingWell Magazine, January/February 2019

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.

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  • Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.

  • Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.

  • About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

  • Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.

Tips

Equipment: 6-qt. slow cooker

Nutrition Facts

434 calories; 17.4 g total fat; 6.6 g saturated fat; 156 mg cholesterol; 473 mg sodium. 558 mg potassium; 33.5 g carbohydrates; 2.6 g fiber; 3 g sugar; 34.2 g protein; 154 IU vitamin a iu; 4 mg vitamin c; 21 mcg folate; 27 mg calcium; 2 mg iron; 76 mg magnesium;

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