Side Pannel
Easy Chicken Curry
Easy Chicken Curry
- Recipe Submitted by maryjosh on 12/03/2019
Ingredients List
- 3-4 pounds skinless boneless chicken thighs
- 2 tablespoons fresh lemon juice
- 2 tablespoons Chili powder
- 1 tablespoon salt
- 6 garlic cloves minced
- 1 tablespoon Garam masala
- 3 tablespoons butter melted
- 1 tablespoon ginger
- 1 red chili pepper chopped
- 1 28 oz. can crushed tomatoes or 2 15oz can diced tomatoes with chilies
- 4 tablespoons honey
- 2 carton chicken stock
- 1 cup plain yogurt cooking day only
- 1 cup cooked rice cooking day only
Directions
Cut chicken into strips; set aside.
Chop green chili peppers, and mince garlic; set aside.
Mix together lemon juice, chili powder, salt, garlic, ginger, red chili peppers, crushed tomatoes, honey, chicken stock, Garam masala, and melted butter.
Divide chicken into 2 gallon size freezer bags (be sure to label bags first). Divide mixture over top chicken.
Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
Once chicken is cooked; turn heat off and add yogurt to crockpot and stir.
Serve chicken over cooked rice and along side some naan.
Chop green chili peppers, and mince garlic; set aside.
Mix together lemon juice, chili powder, salt, garlic, ginger, red chili peppers, crushed tomatoes, honey, chicken stock, Garam masala, and melted butter.
Divide chicken into 2 gallon size freezer bags (be sure to label bags first). Divide mixture over top chicken.
Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
Once chicken is cooked; turn heat off and add yogurt to crockpot and stir.
Serve chicken over cooked rice and along side some naan.
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