1 can chopped tomatoes or 2 medium tomatoes, chopped
1 r inch piece of ginger, peeled and chopped into 1 inch pieces
1 Tbsp tumeric
1 Tbsp garm masala
1/2 cup canola oil
1 cup plain yogurt
1 Tbsp red chili powder
1 cinnamon stick
4 green cardamon pods
4 cloves
4 serranno or Thai chilis, halved lengthwise and seeded
1/2 cup boiling water (optional)
1/2 cup cilantro, chopped (optional)
Instructions
Brown chicken in 1 Tbsp oil in skillet. Put chicken, cauliflower and peas in slow cooker.
In food processor, grind the onion, tomato, ginger, and garlic until smooth. This should be a smooth paste.
Transfer paste to bowl. Whisk in tumeric, garam masala, oil, yogurt and chili powder. Pour mixture over chicken.
Add cinnamon stick, cardamom pods, cloves and green chilis. Mix gently.
Cook on low for 8 hours. If you want more broth with your chicken, add the water toward the end of the cooking time. Remove whole spices and garnish with cilantro, if desired.
Serving
Suggestions
Serve with rice
Originally Submitted
5/1/2011
0 Out of 5 from
0 reviews
You can add this Chicken Curry - Crock Pot recipe to your own private DesktopCookbook.
