The lighting in this picture is not very good. I used yellow saffron rice underneath the curry. It almost looks like scrambled eggs though.
My husband even ate it with his hands like he did when he lived in India.
I got this recipe from Thegreatbalancingact
Crock Pot Chicken Curry:
Cube and brown 4-6 chicken breasts in a pan.
Cube 2-4 medium sized potatoes, slice 2 small onions( I only used 1/2 of an onion and it was fine.), and add them to the slow cooker.( I would recommend adding the potatoes during the last 3-4 hours of cooking. They were a little too soft)
In a bowl, combine:
- 1 can coconut milk
- 2 tbsp curry power
- 1 tsp ground cumin
- 1 tsp Kashmir chili powder (or cayenne)
- 1 tsp coriander
- 2 tbsp tomato paste ( I had combined all the ingredients in the bowl and when I got to the tomato paste, I turned my cupboards upside down and did not find any. So, I used 3 tablespoons of tomato sauce instead. I think it would taste great either way though.)