Slow Cooker Indian-Spiced Chicken

Tested Till Perfect

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%
    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 sa< 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

  • 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





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement







Featured Menu

Our Partners



Our Contests