I halved this recipe but used four thighs and a whole jalapeno. Because the jalapeno is only pricked with a knife, the heat is at a controlled level in the dish. If you halve the recipe and opt to also cut a jalapeno in half, be prepared for additional heat because the seeds will have a chance to release into the stew. For a half recipe, I set the slow cooker for 4 hours on low and the chicken was perfectly cooked.
1.Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Place the chicken in the bottom of a 6-quart slow cooker and put the jalapeno on top of the chicken.
2.To prepare the sauce, melt butter in a medium saute pan over medium high heat. Add the onions, garlic, and salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
3.Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour the sauce over the chicken in the slow cooker.
4.Cover and cook on low for 5 hours, or until the chicken is very tender.
5.Pour heavy cream into the slow cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.
6.Serve over hot rice topped with a generous amount of chopped cilantro.
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|Serving Size: 1 recipe (4g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 20.8mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 1
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