Slow Cooked Curried Chicken with Cauliflower Recipe

Name: Slow Cooked Curried Chicken with Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 6 cloves garlic, minced; 2 -inch piece fresh ginger, minced; 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak); 3 cups chicken broth, low-sodium canned, or homemade; 2 cups whole milk plain yogurt; 6 bone-in skinless chicken thighs, about 2 1/4 pounds; 1 1/2 tablespoons kosher salt; Freshly ground black pepper; 1 (1 pound) bag red lentils, picked over (2 1/4 cups); 1 head cauliflower, broken into large florets; 2 (16-ounce) cans chickpeas, drained and rinsed; 1 bunch fresh mint or cilantro leaves, chopped; 1 lemon, cut in wedges

Servings: persons

3 tablespoons canola oil
6 cloves garlic, minced
2 -inch piece fresh ginger, minced
1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
3 cups chicken broth, low-sodium canned, or homemade
2 cups whole milk plain yogurt
6 bone-in skinless chicken thighs, about 2 1/4 pounds
1 1/2 tablespoons kosher salt
Freshly ground black pepper
1 (1 pound) bag red lentils, picked over (2 1/4 cups)
1 head cauliflower, broken into large florets
2 (16-ounce) cans chickpeas, drained and rinsed
1 bunch fresh mint or cilantro leaves, chopped
1 lemon, cut in wedges

1
Heat a large skillet over medium-high heat.
2
Heat the oil; add the garlic and ginger and cook, stirring, until fragrant.
3
Add the curry paste and continue to cook until fragrant, about 2 minutes more.
4
Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker.
5
Whisk the yogurt into the liquid.
6
Season the chicken all over with salt and pepper.
7
Add the chicken, lentils and remaining salt to the slow cooker.
8
Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
9
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top.
10
Serve with a wedge of lemon.
11
Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish.
12
Simply cut out the chicken and use vegetable broth instead.

957

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons canola oil, 6 cloves garlic, minced, 2 -inch piece fresh ginger, minced, 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak), and more.

Yes, Slow Cooked Curried Chicken with Cauliflower falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooked Curried Chicken with Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions