Walking in the door to a saucy chicken curry is like coming home to pure comfort. This creamy simmer sauce is ready to go, and sweet potatoes slide in extra nourishment.
Contains: milk, tree nuts, wheat, soy.
Ingredient Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Equipment Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 8 hours
What You Get
Jalapeño pepper (optional)
Chicken thighs (see note below)
Kerala curry simmer sauce
Cooked brown rice
What You'll Need
Dice the sweet potato (you should have about 2 cups). Mince 1 teaspoon of the jalapeño, if using. Remove the chicken thighs from the packaging, remove and discard the skin, and season with salt.
In a large sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Sear the chicken thighs until golden, about 4 minutes per side. Transfer the thighs directly to the slow cooker, top with the sweet potato and jalapeño and pour the simmer sauce over. Cover and cook until the chicken is completely tender and falling off the bone, on the low setting for 8 hours or high setting for 4 hours (see note below).
Toward the end of cooking, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Toast the flatbread and spread with butter. Pick the cilantro leaves and toss the stems.
When the curry is ready, using tongs, remove and discard the bones. Season to taste with salt.
Heap the rice into bowls and ladle the chicken curry over. Dollop with the yogurt and scatter with the cilantro leaves. Serve warm, with the buttered flatbread for dunking.