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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 tablespoon minced peeled fresh ginger
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans unsalted diced tomatoes
- 1/3 cup water
- 3 tablespoons all-purpose flour
- 1 tablespoon garam masala
- 1 1/2 teaspoons paprika
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground red pepper
- 4 (6-ounce) skinless, bone-in chicken thighs
- Cooking spray
- 1 cup light coconut milk
- 3 tablespoons chopped fresh cilantro
- 2 cups cooked brown basmati rice
- 1/4 cup plain Greek yogurt
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.
2. Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.
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