I made this back in 2011 even tho I didn't have all the ingredients. Like tomatoes, yogurt and cilantro which would have made it taste so much better. So, this is going in the make soon folder and we will give it another try.
Slow Cooker Chicken Curry
4 cloves garlic, finely chopped
1 1" piece fresh ginger, grated
2 TB. red wine vinegar
2 tsp. curry powder
1 tsp. ground cumin
Kosher salt
freshly ground pepper
8 small boneless, skinless chicken thighs
2 small onion, cut into 1/2" wedges
1 cup long-grain white rice
2 tomatoes, diced
Greek yogurt and fresh cilantro for serving
1. In a 5 to 6 qt. slow cooker, whisk together the garlic, ginger, vinegar, curry powder, cumin, 2 TB. water, 1/2 tsp. salt and 1/4 tsp. pepper
2. Add the chicken and onions and toss to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 8 hrs. on low or 4 to 5 hrs. on high.
3. Cook rice to be done when chicken is done.
4. Gently fold the tomatoes into the chicken mixture and serve over the rice. Top with the yogurt and cilantro, if desired.
5. Instead of chicken, try lamb stew meat or beef chuck (cut into 2" pieces). Serves 4
Source: Woman's Day mag. September 2011