Mellow Chicken Curry

By Indian standards, this is a simple chicken curry, but the results are delicious nonetheless. In Indian cooking it is customary for chicken to be cut up into fairly small pieces. Legs are separated into drumsticks and thighs and whole breasts are cut into four parts, which makes for a more elegant presentation.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat oil over medium-high heat.

Step 2

Add chicken, in batches, brown on all sides and transfer to slow cooker.

Step 3

Reduce heat to medium.

Step 4

Add onions and cook, stirring, until softened.

Step 5

Add garlic, gingerroot, coriander, turmeric, cardamom, cinnamon, cumin seeds, chilies, salt, and black pepper and cook, stirring, for 1 minute.

Step 6

Add lemon juice, tomatoes, and bay leaf and stir to combine.

Step 7

Pour sauce over chicken, cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours, until juices run clear when pierced with a fork.

Step 8

When ready to serve, stir in yogurt.

Step 9

Discard cardamom pods and bay leaf.

Step 10

Serve over hot cooked rice.

Step 11

Make ahead: This dish can be partially prepared the night before it is cooked. Complete Step 2, heating 1 tbsp (15 mL) oil in pan before softening onions. Cover and refrigerate mixture overnight. The next morning, brown chicken (Step 1), or if you're pressed for time, omit browning and place meat directly in stoneware. Continue cooking as directed in Step 3.

Step 12

Tip: Indian cooks usually remove the skin from chicken before cooking, but since the breast, in particular, tends to become dry in the slow cooker, you'll get better results if you leave the skin on the white meat and remove it from the dark. Placing the dark meat on the bottom and the white on the top will also help to maintain moisture.