Slow Cooker Indian Chicken Curry

From- Home Sweet Jones

Ingredients

• 1-2 onions- sauted
• mushrooms (optional)
• 2 tbs red wine vinegar
• 1 can tomato paste
• 1 tbs garam masala
• 1-2 tbs curry powder, to taste
• 1 tbs ginger, 
• 1 T minced garlic
• 2 14.5-oz cans no-salt-added diced tomatoes
• 1/4c mayo or plain yogurt (more if sauce is too spicy)
• Salt and freshly ground black pepper
• 1.5 lb red skinned potatoes, cut into 1/2-inch pieces
• 6 4-oz boneless, chicken (can put in chickpeas/garbonzo beans instead of chicken)
• 5-oz baby spinach
• 1/2 cup chopped fresh cilantro, plus extra for garnish

Instructions

Combine the vinegar, tomato paste, 1/2 tbs garam masala, 1/2 tbs curry powder, ginger, garlic, and tomatoes with their juices in a blender or food processor. Season with salt and pepper and puree until well slightly chunky.

Place the potatoes in a 5 - to 6-quart slow cooker. Season chicken with salt and pepper and sprinkle with the remaining 1/2 tbs garam masala and 1/2 tbs curry powder. Layer the chicken over the potatoes and pour the sauce over the chicken. Cook 4 hours on high or 6 hours on low.

Stir in the baby spinach until wilted. Season again with salt, pepper, and additional garam masala and curry, if needed. Garnish with cilantro.