Wednesday, June 22, 2016

Slow Cooker Curried Chicken Thighs

From the kitchen of One Perfect Bite...I'm a big fan of the recipes that are featured in Family Circle magazine. I saw this recipe for Indian-Spiced Chicken Thighs in their June issue, and I knew I had to give it a try. The recipe looks lengthy because of the number of spices that are used in its preparation, but once they are assembled the recipe is a no-brainer and the slow cooker does the work. I hope you'll give this dish a try, if for no other reason than its aroma, which is close to perfume. If you love the fragrance of curries you won't be able to resist this dish. I followed the recipe exactly as it was written, but altered the cooking time, as I generally do with slow cooker recipes. I cooked my chicken on High for one hour and then reduced the heat and cooked it on Low for another two. I think most slow cooker recipes result in overcooked meat and I try to avoid that. I know that not all of you agree with me, so I've left the Family Circle directions intact. Do give this chicken a try at some point this summer. Here is how it's made.

Slow Cooker Curried Chicken Thighs
...from the kitchen of One Perfect Bite courtesy of Family Circle magazine


2 small onions, thinly sliced (about 1 cup)
2 tablespoons quick-cooking tapioca
8 cloves garlic, minced
12 boneless, skinless chicken thighs (about 2 lbs. total)
1 tablespoon ground cumin
2 teaspoons curry powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon ground black pepper
1 can (14-oz.) reduced-sodium chicken broth
1 container (6-oz.) plain yogurt
3 cups hot cooked basmati rice
Snipped fresh mint (optional)
Finely shredded lemon peel (optional)
3 tablespoons toasted slivered almonds (optional)
3 tablespoons golden raisins (optional)


1) Place onions in a 4- to 5-quart slow cooker. Sprinkle with tapioca and garlic. Top with chicken. Sprinkle with next 8 ingredients. Pour broth over chicken mixture. Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
2) Transfer chicken to a serving platter. Cover and keep warm. Whisk yogurt into onion mixture in slow cooker. Spoon sauce over chicken and serve with basmati rice. Sprinkle with optional ingredients if desired. Yield: 6 servings.

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1 comment :

David said...

Mary, Perfect meal. My wife loves thighs and curry too! Serving it over rice is definitely the way I'd like it. Take Care, Big Daddy Dave

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