Salmon with Lentils

Directions for: Slow Cooker Chicken Curry

Ingredients

2 Tbsp red wine vinegar

1 Tbsp all-purpose flour

1 Tbsp tomato paste

2 tsp garam masala, plus more for sprinkling

2 tsp Madras curry powder

2 cloves garlic, halved

1 (14.5-oz) can diced tomatoes

1 (1-inch) piece fresh ginger, peeled and cut into pieces

Kosher salt and freshly ground black pepper

1 lb(s) red-skinned potatoes, cut into 1/2-inch pieces

2 lb(s) chicken thighs, skin removed (about 8 thighs)

1 (5-oz) pkg baby spinach

cup chopped fresh cilantro, plus extra for garnish

Hot cooked jasmine rice, naan bread, chutney and/or Greek yogurt, for serving

Directions

1. Combine the vinegar, flour, tomato paste, 1 teaspoon each garam masala and curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor. Puree until well blended and only slightly chunky.

2. Spread the potatoes in the bottom of a 5 1/2- to 6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon each garam masala and curry powder and a generous amount of salt and pepper. Lay the chicken over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 4 hours or 6 hours on low.

3. Uncover the slow cooker and stir in the baby spinach until wilted. Add the cilantro and season with salt and pepper.

4. Serve over rice with an additional sprinkle of garam masala and cilantro for garnish, with bread on the side for scooping up the sauce, some chutney and Greek yogurt.

Source and Credits

Copyright 2012 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Chicken, Comfort Food, Herbs, Indian, Main, Slow Cook, Tomatoes, Vegetables