Spicy Chicken Curry
I changed the Sweetman’s recipe just a bit to work in my Westbend Slow Cooker, with fabulous and easy results! Here you go– serve with lots of basmati or brown rice to soak up the juices.
2 Tbsp. olive oil
2 onions, chopped
2 cloves garlic, peeled and crushed
4 good-sized chicken breasts with ribs
1 Tbsp. each fresh rosemary and parsley, finely chopped (half the amount if using dried)
3 tsp. each ground cumin and coriander
1 1/2 tsp. turmeric
1 1/2 tsp. chili powder
1/4-1/2 tsp. cayenne pepper
salt and freshly ground black pepper
6 cups chicken or veggie broth
Brown chicken in hot oil and cover with chopped vegetables. Sprinkle spices over and pour broth over all. Cook in slow cooker for 3-4 hours, then take off lid and simmer on stovetop to reduce liquid by half. Serve over rice. yum!
(This sounds like a lot of dried spices, but basically what you are doing is mixing up your own curry powder. It is really very good, especially after it all cooks together!)
