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Curried Chicken with Ginger and Yogurt
This dish was originally intended to be prepared in a slow cooker, which is to say, we would ordinarily pay
it no mind. But something about the combination of ingredients and simplicity of preparation tempted us to
convert the timings to work in a conventional oven. So glad we did.
| 1/3 c. tomato paste |
4 garlic cloves, minced |
| 2 T. curry powder |
1 T. gingerroot, minced |
| 1 t. ground cumin |
1 medium onion, chopped |
| 2 lbs. boneless, skinless chicken thighs |
sea salt and freshly ground black pepper to taste |
| 1 1/2 c. long-grain white rice |
1/2 c. plain yogurt |
| 2 scallions, thinly sliced |
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- Preheat the oven to 325o.
- In a Dutch oven, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and 3/4 cup
water. Add the onion and stir to combine.
- Place the chicken on top and season with salt and pepper.
- Cover and cook in the oven until the chicken is tender, 1 1/2 to 2 hours.
- About twenty minutes before serving, cook the rice according to the package directions.
- Just before serving, add the yogurt and stir to combine. Serve with the rice and sprinkle with the scallions.
6 servings
Source: Real Simple, March, 2011
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