Slow Cooker Chicken Curry

  • 3-4 boneless, skinless chicken thighs -- cubed
  • 2 tsp. garam masala
  • 2 tsp. ground cinnamon
  • 1 T. ground cumin
  • 1 T. ground coriander
  • 1 T. salt
  • 2 tsp. ground black pepper
  • 2 T. canola oil
  • 1 large onion -- chopped
  • 1 c. cubed winter squash
  • 2 T. grated fresh ginger
  • 2 T. chopped garlic
  • 4 green cardamom pods -- crushed
  • 3 cloves -- crushed
  • 1 bay leaf
  • 1 can fire-roasted diced tomatoes
  • 2 c. chicken stock
  • 1 c. frozen peas
  • 3 T. half & half
  • 1 tsp. crushed red chili flakes

Place the cubed chicken into a zip-top bag and add the next 6 ingredients (garam masala through ground black pepper) and refrigerate for 8 - 10 hours.

Add the canola oil to a slow cooker vessel and place on the HIGH setting. Add the next 9 ingredients (onion through chicken stock). Add the chicken and spices and stir to combine. Cover the slow cooker and cook on HIGH for 1 hour. Reduce the heat to LOW and cook an additional 4-6 hours.

Shortly before serving, stir in the frozen peas, half & half, and crushed red chili flakes. Serve over steamed rice.

  • Yields: 6-8 servings
  • Preparation Time: 6 hours + overnight marinating (hands-on time is about 20 minutes)
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