Turmeric infused rice topped with curry chicken and dribbled with curry sauce will wake up your taste buds and have you begging for more. It is a great comfort food anytime.
Course Main Course
Cuisine Indian
Keyword chicken & rice, crock pot chicken, crock pot curry chicken, curry chicken, slow cooker curry chicken
Servings 8
Ingredients
Chicken
5lb(2.5 kg) chicken legs or parts of choice
1/4cupfresh lime juice
1/2tsphoney
3tbsptomato paste
1tspcurry powder
1tspturmeric powder
2tspcumin
1/2tspground ginger
1tbspolive oil
1cupfresh cilantro
salt and pepper to taste
Rice
1cupBasmati rice
1tspolive oil
1tspturmeric
1shallot chopped
3/4cupcoconut milk
salt and pepper
Instructions
Sprinkle chicken with salt and pepper
Combine all chicken ingredients except chicken and oil in large bowl
Stir well and set aside
Heat olive oil over medium heat
Brown chicken in batches about 5 minutes per batch
Place browned legs in bowl with sauce and toss to coat
Place legs in 4 1/2 quart slow cooker set on low heating
Cook for 7 hours
Heat 1 teaspoon oil over medium heat
Add turmeric and shallot to pan
Stir occasionally until shallot begins to soften (about 1 minute)
Add coconut milk and 1 cup water
Bring to a boil
Stir in rice
Bring to a boil again
Reduce heat and cover with lid
Cook until rice is just tender about 12 to 14 minutes
Fluff with fork just before servings
Remove legs to platter
Transfer sauce to gravy boat
Serve chicken hot with turmeric rice, sauce, and lime wedge