Traditional chicken curry from The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes (page 140) by Anupy Singla

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Notes about this recipe

  • Eat Your Books

    See recipe for variation. Can substitute red onions for yellow onions, ground cayenne pepper for red chile powder, and serrano chiles or cayenne chiles for Thai chiles.

  • Delys77 on February 25, 2016

    Overall I thought this was quite good, but I do think the cooking time is a touch too long. I went for about 7 hours and that was plenty. The result is chicken that is falling off the bone with a very nice sauce redolent with the spices and with a bit of a bite, but not too much.

  • radishseed on February 01, 2016

    Subbed potatoes and tofu for the chicken. Added potatoes at the beginning of cooking time. Dry-fried tofu on two sides and then added to slow cooker in the last hour.

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