Slow Cooker Chicken Curry

Salt, 1 tsp
Pepper, black, 1 tsp
*Cumin, 1 tsp
*Coriander, 1 tsp
Cardamom, ground, 1 tsp
Cinnamon, ground, .5 tsp
Cloves, ground, 1 tsp
Turmeric, ground, 1 tsp
Chicken Thigh, 1 pound
Chicken Breast, no skin, 1 pound
Onions, raw, 1 cup, chopped
Carrots, raw, 1 cup, chopped
Sweet potato, peeled and cubed
1 can Waterchestnuts
Chicken Broth 2 cup
*Coconut Milk, .5 cup
Curry powder, 1.5 tbsp
*Lemon Juice, 1 fl oz
Salt, 1 tsp
Pepper, red or cayenne, 1 tsp
Ginger Root, 1 tsp
Garlic, 1 clove
Broccoli, fresh, 2 cup, chopped
Yogurt, plain, low fat, .5 cup

To make the spice rub, in a small bowl combine the first 8 indgredients. Set aside.

To make the chicken: was the chicken and pat to dry. Place the chicken in a large bowl. Sprinkle the slices over the chicken and rub in to thoroughly coat it. Cover the bowl and put into the fridge for1 hour.

Cover the bottom of the slow cooker with the onion. Then put the carrots, and then the sweet potato and then water chestnuts.

In a small bowl, whisk together the broth, coconut milk, curry powder, lemon juice, salt, red pepper, garlic and ginger. Pour half of the broth mixture over the vegetables in the slow cooker. Put the chicken on top of the veggies. Pour the rest of the broth mixture gently over the top.

Cook on high for 3 hours or low for 4-5 hours. For the last 15 minutes, add the broccoli.

at the end of the cooking time, remove the chicken and place it in a large bowl. Skim the fat from the broth. Gently stir in the yogurt. Pour the curry sauce over the chicken.
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Number of Servings: 6

Recipe submitted by SparkPeople user DPRESSMAN.