CHICKEN CURRY IN CROCK POT

This curry is really easy to make and the crock pot allows it to slow cook so the flavour is infused and the chicken comes out nice and tender. You can modify the recipe to make in on the stove top if you don't have enough time to slow cook it. You will find that the curry is full of flavour and using the crock pot does save you some time.

Ingredients:
4 chicken legs (washed and skinned)
3 chicken breasts (washed, skinned and cut into small pieces)
1 tablespoon of coconut oil
1 chopped onion
1 chopped tomato
1-2 potatoes (washed, peeled and chopped)
1/2 tablespoon of garlic
1/2 tablespoon of ginger
1/2 tsp of chili powder (optional)
1/2 tsp of cumin powder
1/2 tsp of coriander powder
1/2 tsp of garam masala
1/4 tsp of turmeric powder
1 tsp of salt
2 bay leaves
2 cups of water or chicken stock
cilantro for garnish (optional)

Instant Pot Version:
Use sauté function in instant pot to do steps 1-3 and then put chicken and potatoes and about 1/2 cup of water and cook on high pressure, sealed vent and quick release after 8 mins

1) Saute chopped onions in oil until golden brown.

2) Add chopped tomatoes and cook until most of the water is gone.

3) Add garlic, ginger, salt and spices and cook until fragrant.

4) Add chopped, peeled potatoes and chicken pieces (washed, skinned) to crock pot.

5) Add cooked onion/tomato mixture to crock pot and mix well. Add bay leaves and start cooking on high.

6) After about 2 hours, add chicken stock/water and cook for another 2 hours or until chicken and potatoes are fully cooked.

8 to 10 servings
Calories per serving:  135, Fat: 3 g, Carbs: 6 g, Protein: 20 g, Fiber: 1 g, Sugar: 1 g, Sodium: 189 mg