Indian-spiced braised chicken

Too many recipe books and magazines

I made this over the weekend for my parents who were up from NY for marathon weekend. I knew it would be a busy weekend and we would be eating out a lot, so I thought it would be nice to cook something for Friday night when they got into town. And by cook, I mean throw a bunch of ingredients into the slow cooker and let it work its magic.

I added the yogurt a little too soon – it was super hot and the yogurt kind of coagulated. It tasted fine but it didn’t look very pretty. I think this recipe had just the right amount of spice, but feel free to adjust the cayenne pepper to your liking.

Dinner is served

Indian-spiced braised chicken
Serves: 4
Source: Everyday Food, April 2007

Ingredients
1 1/2 pounds boneless, skinless chicken thighs or breasts
1 medium onion, halved and thinly sliced
1 bell pepper, halved and thinly sliced
1 can (14.5 ounces) diced tomatoes, drained
2 Tablespoons tomato paste
1 Tablespoon grated ginger (from a 1-inch piece)
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro
1/2 teaspoon garam masala
Cooked white rice, for serving

Directions
1. In a 5- to 6-quart slow cooker, stir together chicken, onion, pepper, tomatoes, tomato paste, ginger, garlic, coriander, and cayenne; season with salt and pepper.

2. Cook on high for 4 hours (or on low for 8 hours) until chicken is fork-tender. Stir in yogurt, cilantro, and garam masala. Serve with rice.