Curry with chicken and cauliflower in a slow cooker – a detailed recipe cooking. 
Time: 6hour. 20 minutes. Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 skinless chicken thighs (1 kg.)
- 450 gr red lentils, sort out
- 1 head of cauliflower, divided into inflorescences
- 2 cans of canned chickpeas (450 g each), drained and washed
- 3 tbsp. l canola oil
- 6 minced cloves of garlic
- Shredded 5 cm. Slice of ginger
- 1/3 – 1/2 tbsp. finished malaysian curry paste
- 3 tbsp. chicken broth
- 2 tbsp. natural yogurt
- 1.5 tbsp. l salt
- 1 bunch of mint or cilantro leaves, chopped
- 1 lemon sliced
Recipes with similar ingredients: chicken thighs, lentils, chickpeas, cauliflower, curry paste, yogurt, mint, cilantro
Recipe preparation:
- Heat a large frying pan over medium-high heat. Preheat oil, add garlic and ginger and cook, stirring until spices will not exude aroma. Add curry paste and continue fry for another 2 minutes. and more. Pour in the broth and mix with seasonings, then pour the liquid into the multicooker. Mix liquid with yogurt.
- Salt and pepper the chicken thighs. Add them to the slow cooker with lentils and salt. Close and simmer 6 hours by adding cauliflower and chickpeas in the middle Cooking. Place curries in a bowl and sprinkle with fresh mint. or cilantro. Serve the dish with a slice of lemon. Cook’s tip: This dish can be easily adapt to vegetarian. Just don’t put chicken meat and use vegetable broth instead of meat. You can cook this curry dish in a different variations.
