Recipe below:
1 ½-2 pounds chicken breast, cut up
1 tbs canola oil
6 cloves garlic, minced
1 large onion, chopped
1-2 leeks, chopped
1 medium eggplant, cut into pieces
1 carrot, chopped
1 sweet red pepper, chopped
2 14 oz cans diced tomatoes, or fresh romas
1 small cauliflower, chopped
2 cups organic chicken broth
1 pound peas, or okra, or string beans
4 tsp curry powder
1 tsp garam masala
2 tsp minced ginger
2 tsp cilantro
¼ tsp saffron
salt and pepper to taste
2 tbs plain yogurt (optional)
Sautee garlic, onion, chicken and put in crock-pot. Add other ingredients and cook on low for eight hours or on high for five hours. Serve with basmati rice and chutney.
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