Name: Slow-Cooker Chicken Curry
Total time: PLACEHOLDER
Ingredients: 2 onion , chopped fine; 1 jalapeno chile , stemmed, seeded, and minced; 3 tablespoons vegetable oil; 6 garlic cloves , minced; 2 tablespoons grated fresh ginger; 2 tablespoons curry powder; 1 tablespoon tomato paste; 1 teaspoon garam masala; Salt and pepper; 1 (15-ounce) can chickpeas , rinsed; 1/2 head cauliflower (1 pound), cored and cut into 1-inch florets; 1 (14.5-ounce) can diced tomatoes , drained; 1/2 cup chicken broth; 1 tablespoon instant tapioca; 2 pounds boneless, skinless chicken thighs , trimmed; 1 cup plain whole-milk yogurt; 1 cup frozen peas , thawed; 1/4 cup minced fresh cilantro; Lime wedge

Why This Recipe Works

Curries are especially well suited to the slow cooker. When the ingredients have the opportunity to cook for hours, the flavors meld and the result is a deeply flavorful and complex dish. To pack the most flavor into our curry, we focused on the essentials: curry powder, garlic, ginger, chiles, and garam masala, and bloomed them in oil in the microwave before adding them to the slow cooker. Creamy, slightly nutty chickpeas and hearty cauliflower worked well with the flavors of the curry and accented the mild flavor of the chicken. With the steady heat of the slow cooker, the vegetables and chicken cooked to tender perfection in the same rate of time without the worry of overcooking. For additional thickening power, we added instant tapioca to the slow cooker along with the chicken broth. Yogurt tempered into the stew after cooking helped balance its heat and added velvety richness.

Before You Begin

Cooking time: 4 to 5 hours on low

Slow cooker size: 4 to 7 quarts

Instructions

Microwave onions, jalapeño, oil, garlic, ginger, curry powder, tomato paste, garam masala, and 1 teaspoon salt in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in chickpeas, cauliflower, tomatoes, broth, and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.

Whisk ½ cup cooking liquid and yogurt together in bowl (to temper), then stir mixture back into slow cooker. Stir in chicken and peas and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste. Serve with lime wedges.