Teena really loves curries. I don't but feel I should try to expand my tastes. To accomplish this, today I made a Fragrant Chicken Curry in our crock pot. I found the recipe in our Best of Bridge Slow Cooker Cookbook, which promised an authentic, mildly spiced, aromatic creamy curry. I like the mild part.
Here are the ingredients required:
8 skinless bone-in chicken thighs
1 tbsp vegetable oil
3 bay leaves
1 2 inch (5cm) cinnamon stick
2 tsp cumin
3 shallots (recipe says to thinly slice but I did a fine dice)
4 cloves garlic, minced
2 tbsp mild Indian curry paste
1 tbsp tomato paste
1 tbsp all-purpose flour
1 cup chicken broth
1/2 cup plain or Greek yogurt
Place chicken into a 4 to 6 quart slow cooker (crock pot).
Heat oil in a skillet over a medium high heat. Add cinnamon stick, bay leaves and half the cumin. Do not stir. The cinnamon stick should uncurl after 30 seconds.
Turn down the heat to medium. Stir in the onions, the rest of the cumin, garlic, curry paste and tomato paste. Simmer for about 5 minutes stirring occasionally.
Stir in flour, then add broth and bring to a boil.
Pour over the chicken.
Turn chicken so all sides are coated. Cover and cook on low for 5 to 6 hours. I did it right in the middle at 5 1/2. Leave. Do not stir.
Remove bay leaves and cinnamon stick. Take out 1/2 cup of the liquid from the crock pot and place it in a bowl. Add the yogurt to the bowl and mix. Stir into the crock pot. As you stir it in, you will find the chicken is so tender, it breaks up.
Turn up to high for 20 minutes. Here it is finished in the pot and ready to serve.
We had it with basmati rice that Teena cooked.
Teena loved it and had seconds, a sign she didn't lie. I thought it was okay. I didn't hate it which for me, which shows I'm growing as a foody.
In fact, Teena enjoyed it so much, she wants me to make it again. Now I know it's a success!
It's easy to make and warming on a cool autumn day like this.
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