chicken curry recipe please

This is the one I use...

Slow Cooker Curry Chicken Recipe

Recipe Makes Approximately 6 Servings (depending on size of chicken)
Individual Serving is Based on 4-ounce serving of Chicken Breast + 1/2 cup of sauce OR 3-ounce serving of Chicken Thigh or Leg + 1/2 cup of sauce.

Ingredients:
1/2 cup mild curry paste (such as Patak’s)
3 tbsp distilled white vinegar or lemon juice
1/2 low sodium chicken stock
2 to 4 cloves garlic (depending on size)
3″ piece ginger root, peeled
1 14.5-ounce can diced tomatoes (or 1 medium tomato cubed) ***you can use tomato sauce or passatta
2 tbsp tomato paste
1 can coconut milk ***optional***
2 teaspoons ground cumin
1.5 teaspoons ground cardamom
1 tsp tumeric
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 3-to-4-pound whole organic chicken, skin removed, cut into 8 pieces
2 medium yellow onions, cut into half-moons and thinly sliced
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)
For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water
fresh cilantro (or parsley) for serving


Instructions:

1. Combine curry paste, vinegar, garlic, ginger, tomatoes, cumin, cardamom, tumeric, paste, salt and pepper in bowl of food processor (or blender). Process until mixture is a paste.

2.Place cut up chicken in slow cooker.

3. Halve onions and thinly slice.

4. Layer onions on top of chicken and pour sauce over. If using dried chile(s), place into slow cooker. Add chicken stock.

5. Cover and set timer to 8 Hours on Low OR 4 Hours on High.

6. Serve with coarsely chopped cilantro. Excellent with Spiced Coconut Rice or Toasted Garlic + Parsley Quinoa. Enjoy!

NOTES: Patak’s Mild Curry Sauce is pretty readily available. If you have a hard time finding it, you can always turn to the internet. I have also seen a couple other brands at Whole Foods. If you buy a different brand, just recalculate the Points+.

If you want to use skinless, boneless chicken – I suggest a 2-pound combination of breasts and thighs (fat trimmed) cut into large chunks.

If you really want to save time, process the sauce the night before and store it in a container. Cut up onions and toss into a Ziploc bag. In the morning, just combine ingredients according to instructions below, set the slow cooker and head out the door to work!

I made this in a 6.5-Quart Slow Cooker. A 5-Quart Slow Cooker or above should be fine!