Slow Cooker Indian Chicken Curry

Thaw the chicken at least an hour before cooking. Pat dry with a clean paper towel. Season with salt and pepper. Add it to the slow cooker.Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it.

In a food processor blend onions, ginger, garlic, and oil to a smooth paste. Add ¼ cup water, all the spices, and blend some more. Pour over the chicken in the slow cooker. Coat well. Tip -The chicken can be marinated in a bowl and kept in the fridge for up to 12 hours. Thaw an hour before cooking.

Then add the cherry tomatoes, tomato paste, lemon juice, and yogurt to the slow cooker over the chicken. Season with salt and pepper. Combine well. Tip- If the plain yogurt is too sour, you can reduce the lemon juice by half.

Cover the slow cooker with its lid. Cook until chicken is almost falling off the bones. You can cook for 3 hours on high or 4 hours at low temperature.Tip - if you use chicken breast do not cook too long. Just 3 hours on low would be enough otherwise the chicken will be too dry.

When done, taste and adjust seasoning. Add salt, pepper, or lemon juice if necessary. Sprinkle with chopped cilantro or parsley.

In a food processor grind onions, ginger, garlic to a smooth paste. Add ¼ cup water, spices, and blend some more. Set aside

In a skillet or Dutch oven saute onion, garlic, ginger in oil for 2 minutes. Add the ground marinade and saute for 2 to 3 minutes until fragrant.

Add the chicken, tomato paste, cherry tomatoes, lemon juice, and yogurt. Season with salt and pepper.

Bring to a boil - then reduce heat to a low gentle simmer. Cover the pot and cook on low for 60 to 90 minutesTip - stir every 20 minutes and making sure there is enough liquid to prevent the bottom from sticking. If necessary add ¼ to ½ cups water as necessary.

Cook until the chicken is fork-tender and falling off the bone. Sprinkle with chopped cilantro or parsley.

Enjoy!