Curried Chicken Breasts by Cathy D. Slaght
Curried Chicken Breasts
This is for a slow cooker
CURRY PASTE: (Make the paste before you are ready to make your chicken; it keeps in the refrigerator for weeks. It will make more than you need for this recipe-)
To make the curry paste, combine all of the spices in a small bowl with a fork. Mix in the vinegar, then drizzle in the water to make a loose paste.
Preparation for the chicken:
Crock Pot Preparations:
Crock Pot Size and Cooking Time: