Slow Cooked Chicken Curry And Saffron Rice
- 3 large bone in chicken breasts skin removed
- 3 Tbsp curry paste divided [i.e. Pataks]
- 1 large sweet onion chopped
- 1/4 cup vegetable oil
- 1/2 tsp fennel seed
- 3 clove garlic minced
- 1/2 tsp each lemon pepper and ground cumin
- 1/4 tsp turmeric
- salt and black pepper to taste
- 1 [14.5] oz can fire roasted tomatoes
- 1  oz bag saffron rice [I used Mahatma]
- 1/2 cup cooked lentils
- 1 [10 3/4 oz] can cream of celery soup
- 1 cup water
- 2 medium potatoes peeled and cut into chunks
- 1/4 cup chopped fresh cilantro
- 3 Tbsp butter melted
- Spray the inside of a 6 quart slow cooker with cooking spray and set it on the low setting. Remove the skin from the chicken breasts and cut each piece into thirds, then cut the thirds in half again.
- Rub the chicken pieces with 1 Tbsp of curry paste and set aside.
- In a stove top pan, saute the chopped onion along with the fennel seed in a 1/4 cup of vegetable oil until the onion is translucent. Add the minced garlic and saute for 1 minute. Season with salt and pepper to taste.
- Add 2 tablespoons of curry paste. Add the lemon pepper, cumin, and turmeric cooking just until dissolved.
- Pour the entire can of tomatoes into the pan, and adjust the salt and black pepper if needed. Remove the pan from the heat.
- In the slow cooker, mix the rice, lentils, soup, melted butter with 1 cup of water. Arrange the chicken over the rice, and pour the tomato sauce on top.
- Cook on low for 5-6 hours or on high for 2 1/2-3, or until the chicken is fork tender.
- Stir everything together well then sprinkle the top with chopped cilantro.
- Enjoy with a side of sweet chutney and warm Naan.
a) Cooking rice dishes in a slow cooker can be a challenge. I recommend uncovering and serving the rice dish soon after it's done, to prevent the rice from becoming too mushy.
b) If you'd like to add chunks of potato, wait to add the potatoes until the curry has been cooking for 3 hours on low or 1 1/2-2 hours on high, to prevent overcooking the potatoes, then cook until fork tender.