Indian Chicken Curry

The slow cooker is one of the most popular method of cooking during the winter season.  When most people think of Indian cooking, the first dish that comes to mind is a good chicken curry. 

This recipe makes for 6 servings.

Ingredients  

• 3 pounds of skinless whole chicken cut in about 8 pieces - boneless is fine to use. 
• 1 large yellow or red onions cut into 8 pieces
• 2 medium tomatoes quartered
• 1 4inch piece gingerroot, cut into 1-inch pieces
• 10 cloves garlic
• 1 tablespoon salt
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1/4 cup vegetable or canola oil
• 1 cup plain yogurt
• 1 tablespoon red chili powder
• 1 cup dried methi leaves (dried fenugreek leaves)
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 4-6 green Thai or Serrano Chiles or cayenee Peppers, stems removed, halved lengthwise
• 1/2 cup boiling water (optional)
• Basmati or brown rice, cooked, warm
• 1/2 cup fresh cilantro, chopped for garnish

1) Place chicken in the slow cooker
2) Process onions, tomatoes, gingerroot, and garlic till smooth.  Transfer paste to a bowl.  Whisk in the salt, turmeric, garam masala, oil, yogurt, red chili powder, and methi.  Pour over the chicken.
3) Add cinnamon stick, cardamom pods, cloves, and green chili peppers, mixing gently, cover and cook on low 8 hours.  For more brothy curry, add boiling water during the last 30 minutes of cooking, if desired.
4) Discard whole spices.  Serve over rice and garnish with cilantro.