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Slow-Cooker Chicken Curry

Ingredients

  • 1 medium red onion, cut into wedges
  • 5 cloves garlic, minced
  • 1 tablespoon very finely minced fresh ginger
  • 1 pound small red potatoes, peeled and cut bite-size
  • 1 tablespoon canola oil
  • 2 tablespoons curry powder
  • 1/2 cinnamon stick
  • 1/2 teaspoon ground cardamom (optional)
  • 1 14-ounce can crushed tomatoes
  • sea salt and black pepper, to taste
  • 2 pounds bone in, skin on chicken thighs
  • 1 cup plain yogurt
  • 1 cup frozen peas (defrosted)

Directions

Prep: 1. Cut onion into wedges; mince garlic and ginger. 2. Peel potatoes and cut into bite-size pieces. Make: 1. Heat up a pan and drizzle with oil. Add onion and sauté until soft and golden. 2. Add the garlic, ginger, curry powder, cinnamon, and cardamom. Stir for 30 seconds, until fragrant. 3. Stir in tomatoes and bring to a simmer. Season with salt and pepper. 4. Place potatoes in bottom of the slow cooker; top with chicken and prepared tomato sauce. 5. Set cooker to low for 6 to 8 hours. 6. Half an hour before serving, shred the chicken, remove bones and fold in the yogurt and peas. Add additional garlic or curry to taste.

Notes

If you prefer to "set it and forget it" you can skip sauteing the onions and spices in the beginning. Pre-cooking them yields a dish with a much fuller flavor though so we only recommend skipping it if you're short on time. Check out our favorite tips for slow cooking here - http://blog.gatheredtable.com/2015/07/10/use-your-slow-cooker-all-summer-long/

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