Curried chicken with ginger and yogurt

From Real Simple magazine


1/3 cup tomato paste

4 cloves of garlic, chopped

2 tbsp curry powder

1 tbsp minced fresh ginger

1 tsp ground cumin

1 medium onion, chopped

2 lbs boneless, skinless chicken thighs (DO NOT use breasts, it was an accident and there’s not enough fat)

Kosher salt


1.5 cups basmati rice

1/2 cup plain, whole milk Greek yogurt

4 scallions, sliced thin


Whisk the tomato paste, garlic, curry powder, ginger, cumin and 3/4 cup water in a slow cooker. Add the onion and stir. Place the chicken on top and season with salt and pepper.

Cover the slow cooker and cook for 7-8 hours on low.

Cook the rice before serving.

Add the yogurt and 1 tsp salt just before you eat it, stir to combine. Serve with the rice and sprinkle the scallions over the top.


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