Curry and chutney chicken salad
Discover the delectable flavors of curry and chutney in this mouthwatering chicken salad recipe. Perfect blend of spices and sweet tanginess for a satisfying meal.
Ingredients:
- ⅓ cup tomato paste
- 4 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablesppon grated fresh ginger
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 910g boneless, skinless chicken thighs (about 10)
- kosher salt and black pepper
- 1 ½ cups long-grain white rice
- ½ cup plain whole-milk Greek yogurt
- 2 scallions, thinly sliced
Instructions:
- Combine the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water in a 4- to 6-quart slow cooker by whisking them together. Mix in the onion and place the chicken on top. Season with 1 teaspoon salt and ¼ teaspoon pepper.
- Cook covered until the chicken is tender. This can be done on low for 7 to 8 hours or on high for 3 to 4 hours (using high heat will reduce the total cooking time).
- Prepare the rice following the instructions on the package 20 minutes before it needs to be served.
- Right before serving, stir in the yogurt and ½ teaspoon salt to the chicken. Combine well and serve with the rice. Garnish with the scallions.
Summary:
- Calories: 2735 kcal
- Fat: 194 g
- Protein: 133 g
- Carbs: 116 g
- Potassium: 1874 mg
- Magnesium: 183 mg