Cilantro Chicken Curry

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Cilantro Chicken Curry
Zen of Slow Cooking

Servings:
4-6
Prep time:
15:00
1 Rating
5

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

  1. 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.
  2. 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.

Tips

Serve over rice, or with warm naan bread.

Pair with a cold lager style beer.