Ingredients:
3-4 pounds boneless chicken cut into pieces
1 onion chopped
5 cloves garlic minced
5 fresh tomatoes, chopped and smashed with your hands
2 Tablespoons garam masala
1 Tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
cayenne to taste
2 cups plain yogurt
1cup heavy cream - 1/2 cup for now, 1/2 cup for when it's finished cooking
3 Taespoons arrowroot
Fresh lemon & cilantro
Coat the chicken pieces with the spice mixture, then stir in yogurt to coat. Cover and refrigerate for a few hours to overnight.
Put into the crock pot with 1/2 cup of the heavy cream. Stir well and set the temp:
HIGH - 8 hours
LOW - 4 hours
Just before serving, stir the arrowroot into the remaining 1/2 cup of cream, and add to the crock pot stirring to combine.
Serve over hot basmati rice, top with cilantro and a fresh squeeze of lemon.
Just as good as a fine curry take-out, even better because it's made at home.
