Slow Cooked Curried Chicken With Cauliflower
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
33
Spice
59
Sweetness
54
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 tbsps
Canola Oil6 cloves
Garlic (minced)2 inch
Ginger (piece fresh, minced)1.5 tbsps
Kosher Salt1 bunch
Mint (fresh)Directions:
1
Heat a large skillet over medium-high heat
2
Heat the oil; add the garlic and ginger and cook, stirring, until fragrant
3
Add the curry paste and continue to cook until fragrant, about 2 minutes more
4
Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker
5
Whisk the yogurt into the liquid
6
Season the chicken all over with salt and pepper
7
Add the chicken, lentils and remaining salt to the slow cooker
8
Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking
9
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top
10
Serve with a wedge of lemon