| Prep Time | 20 minutes |
| Cook Time | 360 minutes |
| Servings |
servings
|
Ingredients
- 3 1/2 TBSP grapeseed oil
- 1 bunch fresh mint or coriander leaves, chopped
- 2 cans chickpeas, drained and rinsed
- 1 head cauliflower, broken into large florets
- freshly ground black pepper
- 1 1/2 TBSP salt
- 6 bone-in skinless chicken thighs
- 2 cups whole milk plain yogurt
- 3 cups chicken stock low-sodium canned or homemade
- 1/3-1/2 cups prepared South Asian curry paste
- 2 inch piece fresh ginger, minced
- 6 cloves garlic minced
- 1 lemon, cut into wedges
Ingredients
|
Instructions
- Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
- Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
- Divide curry evenly into bowls and scatter freshly torn mint or coriander on top. Serve with a wedge of lemon.
Recipe Notes
Nutrition Facts
Slow-cooked Curried Chicken with Cauliflower
Amount Per Serving
Calories 662
Calories from Fat 162
% Daily Value*
Total Fat 18g
28%
Sodium 2894mg
121%
Total Carbohydrates 50g
17%
Protein 48g
96%
* Percent Daily Values are based on a 2000 calorie diet.