Crockpot Curried Chicken With Ginger And Yogurt Recipes

Steps:

• In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and water.
• Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
• Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
• Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine.
• Serve with rice or pasta and sprinkle with the scallions.

Steps:

• Combine the vinegar, flour, tomato paste, 1 teaspoon each garam masala and curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor. Puree until well blended and only slightly chunky.
• Spread the potatoes in the bottom of a 5 1/2- to 6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon each garam masala and curry powder and a generous amount of salt and pepper. Lay the chicken over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 4 hours or 6 hours on low.
• Uncover the slow cooker and stir in the baby spinach until wilted. Add the cilantro and season with salt and pepper.
• Serve over rice with an additional sprinkle of garam masala and cilantro for garnish, with bread on the side for scooping up the sauce, some chutney and Greek yogurt.

Steps:

• Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
• Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.

Steps:

• Mix first 6 ingredients in glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
• Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper.
• Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side.
• Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes.
• Transfer chicken and sauce to platter. Serve with rice and plain yogurt on the side, if desired.

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

Steps:

• Place chicken in Slow Cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
• Transfer chicken to platter, reserving sauce in Slow Cooker. Add sour cream to sauce; mix well. Serve spooned over chicken.