SLOW COOKER INDIAN CHICKEN STEW

Serves: 6

12 boneless skinless chicken thighs

1 cup (250 mL) chopped onion 3 cloves garlic, finely chopped 1 can (14 oz/398 mL) diced tomatoes

2 tbsp (30 mL) tomato paste 1 tbsp (15 mL) grated fresh ginger

1/2 tsp (2.5 mL) ground coriander

1/2 tsp (2.5 mL) garam masala or curry powder

1/2 tsp (2.5 mL) freshly ground pepper

1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) salt

2 tbsp (30 mL) flour

2 tbsp (30 mL) cold water 1/2 cup (125 mL) plain yogurt 1/4 cup (60 mL) chopped fresh cilantro

1. Combine first 11 ingredients (chicken through salt) in a 4-quart (4-L) slow cooker. Cover and cook on low heat setting for 6-7 hours or until chicken is cooked through. Increase to high heat setting.

2. Whisk together flour and cold water until smooth. Stir into stew. Cover and cook for 30 minutes or until stew is thickened. Stir in yogurt and cilantro.

Note: Garam masala is a spice blend used throughout India. The blend has many variations, but some common ingredients may include cardamom, coriander, cumin and cinnamon. In this recipe, curry powder may be used in place of garam masala.