Chicken Curry in a Crock Pot can be tricky business. I wouldn’t trust just any old recipe. America’s Test Kitchen (not an affiliate link) is one of my trusted sources. I highly recommend checking out this book if you are looking for a plethora of tasty, slow cooker recipes.
Chicken Curry in a Hurry
2 onions, minced
2 jalapeno chiles, stemmed, seeded, and minced
3 tablespoons vegetable oil
6 garlic cloves, minced
2 tablespoons minced or grated fresh ginger
1 tablespoon tomato paste
1 teaspoon garam masala
2 (15-ounce) cans chickpeas, drained and rinsed
2 cups water, plus extra as needed
1 (14-ounce) can coconut milk
3 tablespoons Minute Tapioca
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
12 ounces plum tomatoes (3 to 4), cored and chopped fine
1/2 cup golden raisins
1 cup frozen peas
1/4 cup minced fresh cilantro
Lime wedges, for serving
Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
Stir chickpeas, water, coconut milk, and tapioca into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, and then remove fat from surface using large spoon.
Stir in tomatoes and raisins, cover, and cook on high until heated through, about 10 minutes. Stir in shredded chicken and peas and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot water as needed.) Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges. Serve over your rice.
Serves 6 to 8
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