Thursday, January 21, 2010

Chicken Curry

Chicken Curry


1 tsp grated ginger
1 onion, finely chopped
5 cloves garlic, pressed
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp salt
1 can diced tomatoes
1 lb chicken breasts
1/2 tsp cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves

Mix together the ingredients through tomatoes in the bottom of a slow cooker. Add chicken and coat with mixture. Cook on low for 4 hours. Shred chicken and mix in the remaining ingredients.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.