CHICKEN CURRY

By Clarabell

Ingredients

• 1/3 c olive oil
• 3 yellow onions
• 4 cloves minced garlic
• 2 t cumin
• 1 1/2 t cayenne pepper
• 1 1/2 t ground tumeric
• 1-2 t curry powder
• 2 c vegetable broth
• 2 boneless, skinless chicken breasts
• (Can also add potatoes and cauliflower as to your preference, check level of broth)
• 1/4-1/2 t minced ginger

Preparation

Step 1

IN a frying pan large enough to hold broth: saute onions and garlic until golden. Stir in ginger, cumin, cayenne, tumeric, and curry powder. Stir for approximately 30 seconds. Pour broth in to mixture and raise to high heat. When broth is boiling remove from heat.

Put chicken (and vegetables) in slow cooker and add contents of frying pan. Cover and cook on high for 4 hours or low for 8 hours. (If using only vegetables, cook for less than 4 hours.)

Variation: You can add 1 c plain yogurt 5 minutes before serving to calm the heat.