Slow Cooked Curried Chicken with Cauliflower is a gluten free main course. One portion of this dish contains around 54g of protein, 17g of fat, and a total of 686 calories. This recipe serves 6. A mixture of ginger, chicken thighs, milk yogurt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the skim milk yogurt you could follow this main course with the Coffee Coconut Milk Ice Cream as a dessert.
Instructions
1
Heat a large skillet over medium-high heat.
Equipment you will use
Frying Pan
2
Heat the oil; add the garlic and ginger and cook, stirring, until fragrant.
Ingredients you will need
Garlic
Ginger
Cooking Oil
3
Add the curry paste and continue to cook until fragrant, about 2 minutes more.
Ingredients you will need
Curry Paste
4
Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker.
Ingredients you will need
Broth
Equipment you will use
Slow Cooker
Whisk
Frying Pan
5
Whisk the yogurt into the liquid.
Ingredients you will need
Yogurt
Equipment you will use
Whisk
6
Season the chicken all over with salt and pepper.
Ingredients you will need
Salt And Pepper
Whole Chicken
7
Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
Ingredients you will need
Cauliflower
Chickpeas
Whole Chicken
Lentils
Salt
Equipment you will use
Slow Cooker
8
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top.