I found this week’s recipe in the pages of my Real Simple magazine…and since I’m always a fan of anything I can make in the slow-cooker, I thought I’d give it a whirl! Here’s the recipe for Slow-Cooker Curried Chicken with Ginger and Yogurt in case you missed it last week:
Slow-Cooker Curried Chicken with Ginger and Yogurt
- 1/3 cup tomato paste
- 4 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 2 pounds boneless, skinless chicken thighs (about 10)
- kosher salt and black pepper
- 1 1/2 cups long-grain white rice
- 1/2 cup plain whole-milk Greek yogurt
- 2 scallions, thinly sliced
- In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
- Twenty minutes before serving, cook the rice according to the package directions.
- Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
Thoughts on This Week’s Recipe:
Ease of preparation: Super easy! It just took a couple minutes for me to throw the ingredients in the crock pot in the morning…of course I took the easy way out and didn’t use fresh grated ginger, or chop my own garlic or onions. That’s right, I bought the pre-chopped onions, and minced ginger and garlic in jars. But I think it would still be very quick prep even if you were chopping your own onion, etc.
Overall opinion: I liked this dish, although I do have to admit it was missing a little something. It smelled amazing and so aromatic as it was cooking all day, but the flavor wasn’t as bold as I thought it might be. All that to say, it was very good though and so, so easy. I’m also a curry person, and I feel like some people like curry and some just don’t. So, if you’re one of those who don’t like curry, I would skip this dish.
Husband’s thoughts: He liked it, and would have it again. His exact words were, “I liked it more than I thought I would.” So, I’m not sure exactly what that means, but I think it’s good.
Would you make it again? Yes, I always love an easy, yummy crock pot recipe.
Did you omit or add anything? We had it with brown rice instead of white, and I also used an entire 6 oz. can of tomato paste instead of just 1/3 cup.
Would you change anything next time? I would like to add something to it…maybe some type of vegetable? Perhaps green peas? Or cauliflower? And maybe top it with some toasted cashews or peanuts? Any other suggestions?
This Week’s Recipe:
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Herb Roasted Onions
- 2 red onions
- 1 yellow onion
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 tablespoon minced fresh thyme leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1/2 tablespoon minced fresh parsley leaves
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
This post is linked up at Good Cheap Eats…head over to see other great recipes!