Slow Cooker Indian-Spiced Chicken
This recipe makes 6 servings
|Per serving: about||-|
|total fat||12 g|
|sat. fat||2 g|
- Portion size: 6
If one-pot slow cooker chicken is a mainstay at your house, don't miss this recipe for potato lovers - Braised Chicken and Potatoes.
- 1 tbsp 1tbspvegetable oil
- 12 12chicken thighchicken thighs, skinned
- 4 cups 4cupsthinly sliced oniononions
- 1/2 cup 1/2cuporange juice
- 1/2 cup 1/2cupsodium-reduced chicken stock
- 2 tbsp 2tbspmild curry paste
- 3 3cloves garlic, minced
- 1 tbsp 1tbspgrated gingerroot
- 3 tbsp 3tbspall-purpose flour Topping:
- 2/3 cup 2/3cupthinly sliced red onionred onions
- 1/2 tsp 1/2tspsalt
- 2 tbsp 2tbsplime juice or lemon juice
- 3/4 cup 3/4cupplain yogurt
- 2 tbsp 2tbspchopped fresh coriander
In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.
Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.
Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.
Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.
Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.
Additional information :
Bone-in thighs are best for this dish because they stay moist and tender. Serve with basmati rice and wafer-thin pappadams.
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.
Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp (15 mL) and whisk with 2 tbsp (25 mL) water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.
Source : Canadian Living Magazine: February 2006