Slow Cooker Chicken Curry

Why is Monday so far from Friday and Friday so close to Monday? 

Anyone else feels like I do today? It was one of those mornings where getting out of bed was super hard. All I wanted to do was pull the covers over my head and go back to sleep. 

That brings me to today's post about keeping it simple in the kitchen. If you love Indian Curries but find it too time consuming because of the work it involves, fear not you will love this recipe. Let your slow cooker do all the work while you enjoy the perfectly rich and moist Chicken Curry a few hours later. 

RECIPE: Slow Cooker Chicken Curry
Adapted from Cooking Curries

Ingredients

1 Pack Chicken thighs (11/2-2 lbs)
Olive oil
4-5 Garlic cloves, finely chopped
1" piece Ginger, crushed
1/2 Large red onion, chopped
3 Roma Tomatoes, chopped
1 tsp Red chilli powder
1/2 tsp Turmeric
1/2 tsp cumin seeds
1 tsp coriander powder
2 tsp garam masala
salt to taste
1 can Coconut milk
Cilantro to garnish

Method

1. Turn on the Slow Cooker to High and add all the ingredients except the coconut milk and Cilantro. Mix it all up and let it cook for 2 hours.
2. Stir in Coconut milk and cook for another hour.
3. Before serving let it warm a little on the warm setting and garnish with cilantro.

This is by far the easiest hands-off Chicken Curry recipe. Hope you enjoy making it. A friend called and asked me if she could use Greek Yogurt instead of Coconut Milk and it brought me to the idea of calculating out how it would affect the calories in the recipe so here is a breakdown. This recipe will make 8 servings.

With Greek Yogurt	With Coconut Milk