When this meal is prepared a single serving contains 730 calories and 54g proteins. We hope this is enough to light your fire for this sizzling curry recipe!
Ingredients:
3 inch piece ginger root (peeled)
½ cup mild curry paste
¼ cup distilled white vinegar
2-4 garlic cloves
2 teaspoons ground cumin
1 ½ teaspoons ground cardamom
¾ teaspoons freshly ground black pepper
1- 2 dried red chilies
2 medium yellow onions (cut into half-moons and thinly sliced)
1 (3-4 pound) whole organic chicken ( skin removed and cut into 8 pieces)
2 teaspoons kosher salt
14 ½ oz of diced tomatoes or 1 medium cubed tomato
Fresh cilantro or parsley for serving
Directions:
Using a food processor bowl or blender combine the curry paste, vinegar, garlic, ginger, tomatoes, cumin, cardamom, salt and pepper and process until it becomes a paste.
In the slow cooker place the cut chicken and when done halve the onions and thinly slice them.
On top of the chicken layer the onions and pour the sauce over it. But in case you are using dried chilies place into the slow cooker.
Cover with a lid and cook for 2 hours.
When ready serve with coarsely chopped cilantro (this dish can also be enjoyed with spiced coconut rice or toasted garlic and parsley quinoa)
