Crock-pot Indian Chicken Curry

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Did you know that using your crock-pot is wonderful way to not only cook a great meal but to also save some money? It’s quite simple—you will be spending less than $2 worth of electricity if you use your slow cooker for the whole month. Plus the added advantage is that you can cook big meals in it which can easily be stored for future use. For instance you could cook an entire chicken and than pick the meats for future use.

Also crock-pot cooking saves a lot of time, all you have to is simply mix all the ingredients with the meat and/ or vegetables of your choice and let it cook for a few hours. Now serve the meal over a bed of rice or pasta and that’s all there is to it. The recipe that we are going to talk about today is equally simple but it makes a wonderful and delicious meal.

1 yellow onion, chopped
1 can garbanzo beans, drained and rinsed
1 green bell pepper, seeded and chopped
1/2 of an eggplant, chopped
1 sweet potato, peeled and chopped
1 T tomato paste
1 inch peeled and grated ginger
2 or 3 cloves of smashed and chopped garlic
4-6 frozen skinless, boneless chicken thighs
2 T curry powder, the curry powder will just add flavor to your dish not make it spicy.
1 t ground coriander
1 t ground cumin
A few dashes of hot sauce, Tabasco should do
1 13.5 oz can of coconut milk. You will need the heavy stuff for this recipe so don’t try to use the lighter one to cut down on the calories because you can always them work them out

Get all the ingredients together, the ones that you are going to need for the sauce like the tomato paste, coconut milk, spices and the Tabasco sauce. Now add all the ingredients to your crock-pot. We are going for a lovely yellow sauce. Just stir all the ingredients together and let them be at the bottom of the crock-pot. Now add the chicken, flip it over a few times so that the chicken pieces are liberally coated. The next step is to add the garbanzo beans.

Wash all the vegetables and dice them into medium sized chunks. Add these to the crock-pot. You don’t really have to stir them in because it’s quite alright to let them cook on top of the chicken.

Now cover the crock-pot and cook on low for at least 7 to 9 hours or if you are going for a high temperature setting than you can cut down the time to 4 to 6 hours. By then, you should have your meal all ready with the chicken fully cooked and the vegetables nice and soft. Serve over a bed of rice.

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