Slow Cooked Curried Chicken with Cauliflower

Ingredients

• 6 servings pepper black freshly ground
• 32 ounce chickpeas drained and rinsed canned
• 3 tablespoons canola oil 
• 1 head cauliflower 
• 3 cups chicken broth low-sodium homemade canned
• 0.3 cup south asian curry paste prepared (recommended: Patak)
• 1 bunch cilantro leaves fresh chopped
• 2 inch ginger fresh minced
• 6 cloves garlic minced
• 1.5 tablespoons kosher salt 
• 1  optional: lemon cut in wedges
• 1 pound lentils red picked over ()
• 2 cups milk yogurt plain whole
• 6  chicken thighs bone-in skinless

Equipment

• bowl
• frying pan
• whisk
• slow cooker

Directions

1. Heat a large skillet over medium-high heat.
2. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant.
3. Add the curry paste and continue to cook until fragrant, about 2 minutes more.
4. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker.
5. Whisk the yogurt into the liquid.
6. Season the chicken all over with salt and pepper.
7. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
8. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top.
9. Serve with a wedge of lemon.