Crock Pot Sri Lankan Chicken Curry Slow Cooker Recipe

Crock Pot Sri Lankan Chicken Curry Slow Cooker Recipe

Ingredients

• 3 lbs. chicken, cut into pieces
• spices to pan roast & crush¼ tsp fenugreek seeds.
• ½ tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp red pepper flakes
• additional marinade.
• 5-6 cloves garlic, crushed & minced
• 1 inch ginger root, crushed & minced
• 1 lemongrass stalk, bruised, white parts chopped
• 1 tbsp black pepper 1 tsp turmeric
• 1 tsp chili powder
• 1 tbsp ground coriander
• juice of 1 lemon.
• 2 tsp salt
• 5 dried chilies whole
• 2 bay leaves
• 8 curry leaves
• 6 cardamom pods
• 2 cinnamon sticks
• ¼ cup apple cider vinegar
• 1 cup coconut milk
• 1 heaping tbsp coconut oil
• 2 medium onions, sliced
• 1 cup pure tomatoes crushed (no citric acid or other preservatives)
• ½ cup chicken stock or water
• additional ½ cup coconut milk or cream

Optional Garnish:

• cilantro, washed & chopped
• cashews

Method

1. Heat all the spices on medium flame for 5 minutes in a pan
2. Grind the spices with a food processor
3. Combine lemon juice, garlic, turmeric, ginger, salt and pepper with the marinade ingredients
4. Add the chicken and coat it with the mixture
5. Fry onions in a pan with coconut oil until caramelized
6. Place the onions, marinated chicken with the marinade and spices, tomato stock and water to the crock pot and stir well
7. Cook covered for 6 hours on low
8. Pour the coconut milk and stir and heat for another 15 minutes
9. Garnish with cilantro and chopped cashews

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