Last night, we ended up holding a little impromptu Oscars-watching party for our neighbors. I had a moment of flusteredness because it was so last-minute, and I hadn’t planned to be feeding more than two…but then realized that I had already been planning to make one of those meals that easily bulks up to feed an army. And in this case it was a vast and intimidating army of…four. So really, there wasn’t a whole lot to worry about.
Last month’s Real Simple included a Slow Cooker feature (above), which I obviously clipped out and saved. I was especially excited to try the Curried Chicken with Ginger & Yogurt – curry is on the shortlist of Kendrick’s favorite meals, but isn’t something I’ve ever experimented with making. I ended up not being nuts about the recipe, though – it was a bit bland, and I tweaked it a bit moments before serving to add more flavor. So: the below recipe contains both the original proportions and my suggested fixes.
CURRIED CHICKEN A LA OSCAR (serves 6)
What you need:
1/3 cup tomato paste
4 cloves chopped garlic
2 tbsp curry powder (recommended: 3 tbsp)
1 tablespoon grated fresh ginger (recommended: 2 tbsp)
1 tsp ground cumin
1 medium onion, chopped
2 lbs boneless, skinless chicken thighs (I bought 3 packages, which contained 18 filets) (Note: as Emma mentioned below, this is a lot. But the filets I chose were itty bitty; if yours are more averaged-sized two thighs per person should do the trick.)
1 1/2 cups long-grain white rice (recommended: twice this amount)
1/2 cup plain whole-milk Greek yogurt (recommended: 1 cup reduced-fat)
2 scallions, thinly sliced
Salt & pepper
What you do:
1. In your slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, and cumin. The instructions say to whisk in 3/4 cup water, but I’m going to recommend just 1/4 cup water (to keep the sauce from thinning out too much). Add the onion, and stir to combine.
2. Place the chicken on top, and season generously with salt and pepper.
3. Cover and cook until chicken is tender, on low for 7 1/2 to 8 hours or on high for 3 to 4 hours.
4. Just before serving, add the yogurt and a bit more salt to the chicken, and stir to combine. Serve over rice, sprinkled with scallions.
(Cucumber-Yogurt Salad recipe coming up shortly!)
If You Like This, Try These:
Best-Ever Baked Beans; Elizabeth’s Angel Chicken; Beef & Beer Stew
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