I love chicken, I love lentils, I love my slow cooker, and I love curry. So this was a perfect recipe for me. The lentils add a depth of richness and extra flavor to the dish. Passata can be expensive, so next time I make this I might just strain a can of tomatoes and add a couple of spoonfulls of tomato paste.
Slow Cooker Chicken and Lentil Curry
Ingredients:
2 tbsp butter
2 large onions, thinly sliced
2 garlic cloves, minced
1 ½ tbsp garam masala
1 lb chicken thighs, bone in. Remove skin
if you prefer.
2/3 cup passata
8 fresh bay leaves
2/3 cup red lentils
1 ¼ cup chicken or vegetable stock
Salt and pepper
Cucumber and yoghurt topping (optional)
2/3 cup plain yoghurt
¼ small cucumber, cut into fine ribbons
Directions:
Melt butter in large skillet. Add onions
and cook over medium heat until lightly browned. Add garlic and garam masala,
and cook for further 3 – 4 minutes. Place
onion mixture in the slow cooker. Add chicken to the hot skillet and cook until
browned, about 5 minutes.
Add chicken pieces to slow cooker. Add
passata, bay leaves, lentils and stock. Cover with lid and cook on HIGH for 3 –
4 hours.
If desired, make the topping by combining
cucumber slices and yoghurt.
Season curry with salt and pepper. Remove bay leaves and discard. Serve curry topped
with yogurt mixture, if desired.
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