Curried Chicken with Ginger and Yogurt

By courtneyepowell

Ingredients

• 1/2 c tomato paste
• 4 cloves garlic, chopped
• 2 T curry powder
• 1 T grated fresh ginger
• 1 t ground cumin
• 1 mediu onion, chopped
• 2 lbs boneless, skinless chicken thighs (about 10)
• 1 1/2 c long grain white rice
• 1/2 c plain whole-milk Greek yogurt
• 2 scallions, thinly sliced

Preparation

Step 1

1. In a 4 to 6 quart slow cooker, whisk together tomato paste, garlic, curry powder, ginger, cumin and 3/4 c water. Add the onion and stir to combine. Place the chicken on top and season with 1 t salt and 1/4 t pepper.
2. Cover and cook until chicken is tender, on low for 7-8 hrs or on high for 3-4 hrs.
3. Twenty minutes before serving, cook rice according to package directions.
4. Just before serving, add the yogurt and 1/2 t salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.