How to make slow cooker chicken curry with yogurt and ginger

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I love Indian food. The spices, the aroma that fills your house while it bubbles away, and of course the taste! You'd think this kind of flavor would take long ingredient lists and tons of prep time, but as the recipe below proves, it doesn't have to.
In fact, this recipe takes only a handful of ingredients—seven, to be exact when not including the salt. And, when it comes out of your slow cooker, the chicken is fall-apart tender and makes for one of the most comforting meals you'll ever come home to. In fact, it's for this reason I prefer to use bone-in chicken so that it doesn't get completely shredded as it cooks.
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Kate Elliott
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Slow Cooker Curried Chicken with Ginger and Yogurt
6
5 minutes
7 hours
7 hours, 5 minutes
1/3 cup tomato paste
4 cloves garlic, minced
2 tablespoons curry powder
1 tablespoon grated fresh ginger
3/4 cup chicken stock
Salt, to taste
2 pounds bone-in, skinless chicken thighs
1/2 cup plain yogurt
Place the tomato paste, garlic, curry powder, ginger, and salt into the bottom of a 6-quart slow cooker. Whisk in the chicken stock. Nestle in the chicken thighs and spoon some of the mixture on top.
Cover the slow cooker and cook on low for 7 hours.
Half an hour before the end of cooking time, stir in the yogurt. Don't worry if the chicken gets moved and slightly breaks up during this time. Place the cover back on and continue cooking until the end of cooking time.
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