Ingredients
Scale
- 175 g full-fat Greek yogurt
- 1 kg boneless skinless chicken thighs
- 1 medium yellow onion
- 1 shallot
- 6 cloves garlic
- 2-inch piece fresh ginger
- 400 ml full-fat coconut milk
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tsp mild or medium curry powder
- 2 tsp turmeric (divided)
- 1 tsp chili powder
- 1 tsp chili flakes
- Zest of 1 lemon
- Salt and pepper (to season)
- 1 tbsp olive oil
- 4 tbsp tomato paste
Instructions
- In a mixing bowl, combine Greek yogurt with garam masala, ground cumin, ground coriander, curry powder, turmeric, chili powder, and lemon zest. Season with salt and pepper.
- Add halved chicken thighs to the marinade and coat well. Cover and refrigerate for at least 30 minutes.
- Sauté chopped onion and shallot in olive oil until translucent. Stir in minced garlic and ginger until fragrant.
- Transfer sautéed mixture to the slow cooker. Add marinated chicken along with any leftover marinade.
- Mix in tomato paste and pour in coconut milk. Stir well.
- Cover and cook on low heat for about 6 hours or high heat for about 4 hours until the chicken is tender.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg