During the past year, I gathered a few recipes, but always ended up cooking something else because I was deterred by the long list of spices that weren’t already in my pantry.
Needless to say, when I first saw how easy this Slow-Cooker Curried Chicken With Ginger and Yogurt recipe seemed, I didn’t hesitate to pull out my slow cooker and get cooking.
It took approximately 10 minutes to prep the garlic, ginger, and onions, but, once that was finished, I simply tossed the ingredients together and added the seasoned chicken thighs. I did make a few minor adjustments: I used chicken stock instead of water to boost the flavor, and I halved the recipe (since I was only cooking for two).
I set the curried chicken for 7 hours on low and really did forget it. Since I had started the cooking process before breakfast, I nearly forgot that dinner was already taken care of and actually started planning another meal. If that isn’t a testament to how easy this recipe is, I don’t know what would be!
Although I halved the recipe and did not adjust the size of the slow cooker, the chicken came out just as flavorful and tender as I had hoped. The chicken pulled apart with ease and the yogurt transformed the sauce to the perfect consistency. I did add an additional tablespoon of hot curry powder when the dish was complete, since I prefer my food spicy.
This is a recipe that I’m sure I’ll make over and over again. It’s a crowd-pleasing, comforting meal that tastes as good as it smells.