Name: CHICKEN CURRY (GREAT IN THE CROCK POT)
Ingredients: 4 chicken thighs (can be made with chicken breast or combination skin removed); 1 medium sweet onion (chopped); 1 large tomato (skin & seeds removed, diced); 1 garlic clove; 1 teaspoon powdered ginger; 2 tsps coriander powder; 1 tsp cumin powder; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 2 tsps garam masala powder; 2 cups chicken stock; Spray pan with oil; Chopped coriander to garnish (optional)

This recipe results in a light and flavorful curry. I’ve had great success with both thigh and breast meat.

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CHICKEN CURRY (GREAT IN THE CROCK POT)

Servings

Ingredients

4 chicken thighs can be made with chicken breast or combination skin removed
1 medium sweet onion chopped
1 large tomato skin & seeds removed, diced
1 garlic clove
1 teaspoon powdered ginger
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsps garam masala powder
2 cups chicken stock
Spray pan with oil coconut oil is a good choice; I also sometimes add a teaspoon of butter for flavor since Indian cooking is usually made with ghee
Chopped coriander to garnish (optional)

Instructions

Heat the oil in a pan and fry the onions till slightly brown. Add chopped garlic.
Mix spices in small bowl and add water to make paste. Add to onions and garlic.
Fry for 2-3 minutes. Now add the tomato. Mix well.
Add the chicken and coat with onion, spice mixture.
Add chicken stock to the chicken, simmer and cover. Cook till the chicken is tender.
Garnish with chopped coriander (optional).