Slow Cooker Indian-Spiced Chicken
Juicy chicken in a flavourful curry sauce is irresistible. Bone-in thighs are best for this dish because they stay moist and tender. Serve with basmati rice and wafer-thin pappadams.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 276 |
| pro | 26 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 98 mg |
| sodium | 321 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 12% |
| vit A | 3% |
| vit C | 25% |
| folate | 17% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
12 chicken thighs, skinned
4 cups (1 L) thinly sliced onions
1/2 cup (125 mL) each orange juice and sodium-reduced chicken stock
2 tbsp (25 mL) mild curry paste
3 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
3 tbsp (50 mL) all-purpose flour
Topping:
2/3 cup (150 mL) thinly sliced red onion
1/2 tsp (2 mL) salt
2 tbsp (25 mL) lime or lemon juice
3/4 cup (175 mL) plain yogurt
2 tbsp (25 mL) chopped fresh coriander
Preparation:
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
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Variations
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
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