Slow Cooker Curry Chicken Thighs : The Master of Deception
When deciding where to eat out, a few options come up more frequently than others: a Chinese restaurant that serves Northern cuisine (from where my fiancé and his family mostly originate), sushi, and Indian food. Indian food, famous for its curries, is certainly favorite of mine and a cuisine I often turn to even when I’m looking for something easy to fill our bellies after work or during finals week. When you think of curry, you likely think of India, but curry really became popularized in Britain from where the curry powder I used for the dish tonight–Madras Curry–originates; in fact, Tikka Masala, one of the most famous of curry dishes, is the national dish of Britain.
Before the Brits discovered curry and essentially Columbused it, starch analysis may have confirmed the earliest curry in a pot dating from something between 2500 and 2200 B.C.E. which would make curry arguably the oldest continuously prepared cuisine on the planet.
Slow Cooker Curry Chicken
Perhaps you think curry is hard or laborious to prepare, but it’s not. This morning I threw the ingredients for the slow cooker curry chicken recipe I’m sharing into my slow cooker while I got ready for work, set it for 10 hours, and came home to aromatic and delicious curry sauce and perfectly tender chicken to serve on top of rice. Healthy, easy, and perfectly kosher, the slow cooker chicken I’m sharing with you will deceive your family into believing that you slaved away in the kitchen.
Kosher Status : Meat
| Ingredients |
- 3 cups kosher chicken broth
- 1 small can of tomato paste
- 2 cloves garlic, crushed
- 1/2 white onion, minced
- 1-inch piece of fresh ginger, minced
- 2 tablespoons Madras curry powder
- 1 1/2 tablespoons coriander seeds, crushed
- 2 teaspoons lime juice
- 4 boneless, skinless chicken thighs
| Directions |
- In the slow cooker, combine all of the ingredients–with the exception of the chicken–and mix together.
- Set your slow cooker to high and let cook for about 10-20 minutes (about the time it takes to shower and dry off).
- When you return, give it another stir and switch the temperature to low. Add the chicken, ensuring it’s covered by the liquids.
- Cook for 8-10 hours.
- Serve with rice and either parsley or cilantro to garnish. See, I told ya it was easy 🙂
Serve with rice, a side of wilted spinach, and an ice cold beer–like an IPA.