Chicken And Egg Salad

This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.
Directions for: Slow Cooked Curried Chicken with Cauliflower

Ingredients

3 Tbsp canola oil

6 cloves garlic, minced

1 (2-inch) piece fresh ginger, minced

- 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 lbs

1 Tbsp kosher salt

Freshly ground black pepper

1 (1-lb) bag red lentils, picked over (2 1/4 cups)

1 head cauliflower, broken into large florets

2 (16-oz) cans chickpeas, drained and rinsed

1 bunch fresh mint or cilantro leaves, chopped

1 lemon, cut in wedges

Directions

1. Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

2. Season the chicken all over with salt and pepper. 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.

3. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Tips and Substitutions

This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.

Source and Credits

Copyright (c) 2007 Television Food Network, G.P. All rights reserved

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See more: Chicken, Vegetables, Lunch, Herbs, Indian, Main, Slow Cook