Slow cooker Madras curry chicken tastes better than it looks. If you are having a bad case of spring fever, you'll be cured by the savory, sweet, mildly spicy and tangy taste from the mango chutney and granny smith apples.
Serve it with steaming hot rice or with naan ...
I followed this exact recipe from Food.com but tweaked the portions of some of the ingredients ...
2 small onions, finely diced so they will melt during cooking
4 garlic cloves, minced
1 jalapeno pepper, finely diced
1 tbsp ginger root, minced
1 tbsp tomato paste
2 tbsp Madras curry powder
3/4 cup mango chutney
1lb boneless skinless chicken thights
1 granny smith apple, diced
Lightly spray the interior of the crock pot with cooking spray for easier clean up later.
Cover the bottom of the pot with onions, garlic, and jalapeno pepper; top with chicken thighs. Place the diced apples on top of chicken.
Combine curry powder, chutney, tomato paste and ginger together and pour over chicken.
Cook for 4-5 hours on high until chicken is cooked and tender. Mix the sauce together so all the ingredients are blended well.