Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird
As always I ended up doubling the sauce. I loved how easy this was to make!
Makes 6 servings in a 4.5 – 6 quart slow cooker.
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*
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.
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.
Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp and whisk with 2 tbsp water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.