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CHICKEN CURRY (GREAT IN THE CROCK POT)

Servings 0

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).