Ingredients
Scale
- For the Curry:
- 2 lbs boneless chicken thighs, cut into pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the Rice:
- 1 cup basmati rice
- Fresh cilantro for garnish
- For the Garlic Naan:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- 1. In a slow cooker, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until softened, about 3 minutes.
- 2. Add curry powder, turmeric, paprika, and cumin; stir for 1 minute until fragrant.
- 3. Add chicken pieces, coconut milk, chicken broth, and tomato paste. Season with salt and pepper. Stir to combine.
- 4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and sauce has thickened.
- 5. About 30 minutes before serving, rinse basmati rice under cold water. Cook according to package directions.
- 6. For garlic naan: Mix flour and baking powder. Add water gradually to form a soft dough. Divide into balls, roll out, and cook on a hot skillet until golden spots appear. Brush with melted butter and minced garlic.
- 7. Garnish curry with fresh cilantro and serve over rice with naan on the side.
Notes
For a thicker curry, remove lid during last hour of cooking. Adjust spice level by adding chili flakes if desired.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 480
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 32g