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Ingredients
- 2 tablespoons vinegar
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh ginger
- 3/4 tablespoon curry powder
- 1 tablespoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne
- 1 tablespoon mustard seeds
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 1 cinnamon stick
- 1 small onions, chopped
- 3 boneless skinless chicken breast halves, quartered
- 2 tablespoons fresh parsley, chopped
Details
Servings 3
Preparation
Step 1
1. Puree first 10 ingredients in a blender. Pour into the crockpot, add tomato sauce, cinnamon stick and onion and mix well. Add chicken and turn to cover.
2. Cook on low for 5 hours. Sprinkle with chopped parsley before serving.
Notes: this was really quite good, especially considering the ease of making it and letting it simmer in the crockpot. I made 1.5 x the sauce mixture and added 3 chicken breasts - they were frozen at the outset, so I just simmered them whole, then cut them up later and simmered a bit more. We made this overnight, then chilled until dinnertime. Served with brown rice. Added a bit more garlic, left out the parsley - I think I'd use cilantro if I were to use any garnish. Next time I'd also add a pinch of brown sugar. Definite repeater!
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