Every time I look at the title of this recipe, I giggle, because it’s called Curry in a Hurry and is made in a slow cooker. Despite the giggles, I decided to try this one out because I love curry and I love slow cookers. Perfect combination for a delightful dinner, right? If you really like mild curries, then this recipe is for you. I, however, prefer a little more oomph to my curry. If I make this recipe again I will definitely increase the spices and add more vegetables. And, I won’t forget to add the raisins.
Chicken Curry in a Hurry from Slow Cooker Revolution by America’s Test Kitchen
2 onions, minced
2 jalapeno chiles, stemmed, seeded, and minced
3 tablespoons vegetable oil
6 garlic cloves, minced
2 tablespoons minced or grated fresh ginger
1 tablespoon tomato paste
1 teaspoon garam masala
2 (15-ounce) cans chickpeas, drained and rinsed
2 cups water, plus extra as needed
1 (14-ounce) can coconut milk
3 tablespoons Minute Tapioca
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
12 ounces plum tomatoes (3 to 4), cored and chopped fine
1/2 cup golden raisins
1 cup frozen peas
1/4 cup minced fresh cilantro
Lime wedges, for serving
1. Microwave onions, jalapenos, oil, garlic, ginger, curry, tomato paste, and garam masala in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2. Stir chickpeas, water, coconut milk, and tapioca into slow cooker. Season chick with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon.
4. Stir in tomatoes and raisins, cover, and cook on high until heated through, about 10 minutes. Stir in shredded chicken and peas and let sit until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges.