Curried Chicken Breasts

Curried Chicken Breasts by Cathy D. Slaght

Curried Chicken Breasts

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This is for a slow cooker

• Cooker- 1/12 to 3 QT
• Setting and Cook Time: High for 2 ½-3 hours

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.

• 2 T ground coriander
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground turmeric
• ¼ teaspoon chili powder
• 1 teaspoon brown mustard seed, crushed with a mortar and pestle
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 1 ½ tablespoons apple cider vinegar
• 1 to 2 tablespoons water, as needed

Preparation for the chicken:

• 1 small yellow or white onion, sliced into rings
• 2 to 3 boneless skinless chicken breast halves, trimmed of fat
• ¼ t salt
• 1 ½ tablespoons curry paste
• 1 teaspoon sesame oil or olive oil
• ¼ cup heavy cream or half and half

Crock Pot Preparations:

• Spray the inside of the crock pot with nonstick cooking spray.
• Place the sliced onion on the bottom for your chicken to sit on.
• Mix together the curry paste and the oil; rub on the chicken to coat both sides.
• Place the chicken in the crock pot on top of the onions.

Crock Pot Size and Cooking Time:

• Cooker- 1/12 to 3 QT
• Setting and Cook Time: High for 2 ½-3 hours