Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Adam Dolge
Source: EatingWell Magazine, January/February 2019

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Recipe Summary test

active:
20 mins
total:
7 hrs 20 mins
Servings:
6
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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; protein 34.2g; carbohydrates 33.5g; dietary fiber 2.6g; sugars 2.5g; fat 17.4g; saturated fat 6.6g; cholesterol 156.1mg; vitamin a iu 154.3IU; vitamin c 4.1mg; folate 21.3mcg; calcium 27.4mg; iron 2.3mg; magnesium 76.4mg; potassium 558mg; sodium 472.5mg.
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