Indian chicken curry

Ingredients for 1 servings:

• 1 kg chicken breast, diced
• 3 carrots, thinly sliced ​​(max. 3 mm)
• 3 tbsp peas, frozen
• 1 onion(s), finely chopped
• 1 tbsp curry powder, yellow
• 1 tsp turmeric
• ¼ tsp ground cumin
• ¼ tsp chili powder
• 1 pinch(s) coriander powder
• 1 can coconut milk (400 ml)
• 250 ml chicken stock, seasoned
• 1 tbsp mango chutney
• garlic powder
• Ginger powder
• Cornstarch or light sauce thickener
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

a recipe for a 3.5 L. Crock Pot / Slowcooker

Cut the prepared chicken breast into larger pieces (max. 3 x 3 cm) and then add it directly to the pot with the remaining ingredients, except for the starch, salt, and pepper, and mix thoroughly. Cover. Simmer for 3-4 hours on the highest setting in the slow cooker (70°C). Then thicken the dish with the starch (I use 2 tablespoons, which I mix with the liquid from the pot in a cup until smooth) or with a sauce thickener. Simmer for about another hour, or until the sauce has become nice and thick. Season with salt and white pepper. Rice goes very well with it. Tip: You can stir it once after about two hours, as the meat can sometimes stick together a bit at first.