Wednesday, March 27, 2013

Slow-Cooker Curried Lentils With Chicken and Potatoes

Paul found this wonderful recipe in Real Simple and we knew that we had to try it!


    1 1/2  cups  red lentils (I would use two cans)
    1 1/2  pounds  russet potatoes (about 2), peeled and cut into 1-inch pieces - I would use more
    1  medium onion, chopped
    2  cloves garlic, chopped
    2  teaspoons  curry powder
    1  teaspoon  chopped fresh ginger
    kosher salt and black pepper
    4  cups  low-sodium chicken broth  - I would use less (2 cups to start) and add for personal preference
    6  boneless, skinless chicken thighs (about 1 3/4 pounds total) - I use only chicken breasts
    2  tablespoons  fresh lime juice, plus lime wedges for serving (we couldn't taste it)
    3/4  cup  plain yogurt  - taste better than it sounds
    naan bread, toasted, for serving

In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).

Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.

We served it with a wonderful white!


By Charlyne Mattox , March, 2013

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