Slow Cooker Indian-Spiced Chicken [slow cooker]

Slow Cooker Indian-Spiced Chicken

By The Canadian Living Test Kitchen

Juicy chicken in a flavourful curry sauce is irresistible. Bone-in thighs are best for this dish because they stay moist and tender.

Serve with basmati rice and wafer-thin pappadams.

Ingredients:
      1 tbsp (15 mL) vegetable oil

      12 chicken thighs, skinned
      4 cups (1 L) thinly sliced onions
      1/2 cup (125 mL) each orange juice and sodium-reduced chicken stock
      2 tbsp (25 mL) mild curry paste
      3 cloves garlic, minced
      1 tbsp (15 mL) grated gingerroot
      3 tbsp (50 mL) all-purpose flour
      Topping:
      2/3 cup (150 mL) thinly sliced red onion
      1/2 tsp (2 mL) salt
      2 tbsp (25 mL) lime or lemon juice
      3/4 cup (175 mL) plain yogurt
      2 tbsp (25 mL) chopped fresh coriander

Preparation:

In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Servings: 6

Nutritional Info Per serving: about     -
cal    276
pro  26 g
total fat   12 g
sat. fat    2 g
carb 17 g
fibre       2 g
chol 98 mg
sodium     321 mg
% RDI:    -
calcium        8%
iron  12%
vit A        3%
vit C 25%
folate       17%