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Traditional Chicken Curry (Slow Cooker)

kept bymicahcochran

As is the recipe is very hot (nearly unbearable). Tried the whole chicken, will probably do boneless next time.


3 pounds skinless, whole chicken, cut in about 8 pieces including the breast, legs, and wings (boneless can also be used)
1 large yellow or red onion, peeled and chopped roughly
2 medium tomatoes, quartered
1 (4-inch) piece ginger, peeled and chopped roughly
10 cloves garlic, peeled
1 tbsp kosher salt
1 tbsp turmeric powder
1 tbsp garam masala
1/4 cup vegetable or canola oil
1 cup plain yogurt (regular, non-fat, or low-fat)
1 tbsp cayenne (optional)
1/2 cup dried methi (fenugreek) leaves (optional)
1 (2-4 inch) cinnamon stick
4 green cardamom pods or 1/4 tsp ground cardamom
4 cloves
4-6 green Thai, serrano, or cayenne chiles, stems removed, halved lengthwise (optional)
1/4 cup boiling water (optional)
1/2 cup fresh cilantro, chopped



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