Slow Cooker Chicken and Lentil Curry from Vicki Delany

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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