Chicken Curry

This Traditional Chicken Curry was fantastic and easy to make. I love crock pot meals because it leaves us extra time to have fun and like today, bake! If you click on the above link, you’ll go to the original recipe I used. I’ll share what I did here…

Chicken Curry

• 3 pounds Chicken, skinned and cut into about pieces (I cut all the meat off a whole chicken)
• 1 large or 2 medium Yellow Onion
• 2 Tomatoes
• 5-inch piece Ginger
• 10 cloves Garlic
• 1 tablespoon Salt
• 1 tablespoon Turmeric
• 1 tablespoon Garam Masala
• ¼ cup Vegetable Oil
• 1 cup plain Yogurt (I used two small serving packages, since I’d never otherwise buy it)
• 1 tablespoon Red Chili Powder
• 1 cup dry Methi (Fenugreek) Leaves
• 1 Cinnamon Stick
• 4 Green Cardamom Pods
• 4 Cloves
• 4-6 Green Thai, Serrano or Cayenne Chillies, cut length wise (optional)
• ½ cup fresh Cilantro, chopped

1. Using food processor, make a paste with the onion, tomato, ginger, garlic, salt and turmeric.
2. Chop up hot chillies and set aside.
3. Cut meat off chicken or chop up boneless chicken and place in crock pot.
4. Combine onion paste in a bowl with garam masala, vegetable oil, yogurt, red chilli powder, methi leaves. Pour over chicken in crock pot.
5. To crock pot, add cinnamon stick, cardamom, cloves and chillies you chopped earlier. Gently mix.
6. Cook in crock pot for about 8-10 hours. Before serving, add chopped cilantro and remove whole spices. Serve over rice with naan or roti.