Tested till perfect Slow Cooker Indian-Spiced Chicken

Slow Cooker Indian-Spiced Chicken

If one-pot slow cooker chicken is a mainstay at your house, don't miss this recipe for potato lovers - Braised Chicken and Potatoes.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

Recipe3 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 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
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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 :

Bone-in thighs are best for this dish because they stay moist and tender. Serve with basmati rice and wafer-thin pappadams.

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.

Nutritional Information Per serving: about

cal 276 pro 26g total fat 12g sat. fat 2g
carb 17g fibre 2g chol 98mg sodium 321mg

% RDI:

calcium 8 iron 12 vit A 3 vit C 25
folate 17
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