Curried Chicken With Ginger And Yogurt Recipe

Ingredients

1/3 cup tomato paste

4 cloves garlic, chopped

2 tbsp curry powder

1 tbsp grated fresh ginger

1 tsp ground cumin

1 medium onion, chopped

2 pounds boneless, skinless chicken thighs (about 10)

Kosher salt and black pepper

1.5 cups long-grain white rice

0.5 cup plain whole milk greek yogurt

2 scallions, thinly sliced

Preparation

IN a 4 to 6 quart slow cooker, whisk together the tomato paste, garilc, curry powder, ginger, cumin, and 3/4 cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 tsp salt and 1/4 tsp pepper. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours. 20 minutes before serving, cook the rice according to the package directions. Just before serving, add the yogurt and 1/2 tsp salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.