This is the easiest Chicken Curry I’ve ever made. It is so tasty that I always end up doubling the sauce. And what’s more, the kids LOVE it. Win-win.
It is a slow cooker recipe, but I’m sure you can recreate on the stove top.
Yield 4 Servings
- 1 Tbsp vegetable oil
- 12 chicken thighs, skinned
- 4 cups thinly sliced onions
- 1/2 cup orange juice*
- 1/2 cup sodium-reduced chicken stock*
- 2 Tbsp mild curry paste*
- 3 cloves garlic, minced*
- 1 Tbsp grated gingerroot*
- 3 Tbsp all-purpose flour* * doubled
Topping: (I usually only top with plain yogurt)
- 2/3 cup thinly sliced red onions
- 1/2 tsp salt
- 2 Tbsp lime juice or lemon juice
- 3/4 cup plain yogurt
- 2 Tbsp chopped fresh coriander
- In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.
- Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.
- Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.
- Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.
- Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.