Name: Cilantro Chicken Curry
Prep time: 15 h
Ingredients: 2 tbsp olive oil; 1 tbsp (2 inch) piece ginger, minced; 1 tsp (2 cloves) garlic, crushed; 1/2 jalapeño, seeded and minced; 2 lbs boneless, skinless chicken thighs; 1/2 tsp Kosher salt; Indian Dal blend; 6 oz cilantro (2 medium bunches, including stems); 2/3 cup water; 2 tbsp lemon juice; For serving: rice or naan

All recipes

Zen of Slow Cooking

Servings:

4-6

Prep time:

15:00

2 Ratings

A fragrant chicken curry with citrus notes. Gluten and dairy free.

Ingredients

2 tbsp olive oil
1 tbsp (2 inch) piece ginger, minced
1 tsp (2 cloves) garlic, crushed
1/2 jalapeño, seeded and minced
2 lbs boneless, skinless chicken thighs
1/2 tsp Kosher salt
Indian Dal blend
6 oz cilantro (2 medium bunches, including stems)
2/3 cup water
2 tbsp lemon juice
For serving: rice or naan

Instructions

Slow Cook: 1) Heat the oil in a skillet and sauté the ginger, garlic & jalapeño for 2 minutes over medium heat. 2) Transfer to the cooker. 3) Rub the chicken with salt and Indian Dal blend; place in the cooker. 4) In a small blender, chop cilantro with the water and lemon juice (or if you don't have a blender, roughly chop cilantro and stir into the slow cooker with water and lemon juice). 5) Transfer to the slow cooker. 6) Stir, cover and cook on LOW: 7-8 hours or HIGH: 3-4 hours.
Pressure Cook: 1) Heat the oil on sauté function; add ginger, garlic & jalapeño and cook for 2 minutes. 2) Rub the chicken with salt and Indian Dal blend; add to cooker. 3) In a small blender, chop cilantro with the water and lemon juice; add to cooker and stir. 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 12 minutes. 5) Vent with Quick Pressure Release.