Chef notes
Katie Quinn, TODAY Tastemaker and YouTube star, shares an easy slow-cooker curry recipe that's full of flavor. Check out her YouTube channel, QKatie!
Ingredients
- Chicken and vegetable curry
- 2 cups sliced carrots
- 2 medium potatoes, but into 1/2 inch cubes
- 1 (15-ounce) can chickpeas
- 8 ounces green beans, cut into 1 inch pieces
- 1 cup coarsely chopped onions
- 4 cloves garlic
- 2 tablespoons quick-cooking tapioca
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 14-ounce can vegetable broth
- 1 14.5-ounce can diced tomatoes
- Cherry tomatoes and parsley/cilantro for garnish
- Hot cooked rice to serve the curry dish on
- 1/2 cucumber, thinly sliced
- 11/2 cups plain Greek yogurt
- 6 green onion, thinly sliced
- 1 green chile
- Fresh cilantro, chopped
Preparation
Curry:
Add all curry ingredients except for the broth, tomatoes rice and garnishes in to the crock pot. Pour the vegetable broth over top. Cover and cook on low for 9 hours. Add in diced tomatoes and stir to combine. Cover and let stand 5 minutes. Serve over rice and add sliced cherry tomatoes and parsley or cilantro as garnish. I like to make this with a (healthy!) Cucumber raita on the side.
Raita:
Place cucumbers in sieve and sprinkle with salt. Allow to drain for 30 min. Pat cucumbers down with paper towel. Mix yogurt in bowl with pinch of salt, add cucumbers, green onions, green chile, and mix well. Sprinkle cilantro on top.
