Slow Cooker Chicken Curry

Thanks to Victoria who found this recipe for me! It was absolutely incredible; I wish I had doubled it.

ghee
1 lb boneless skinless chicken thighs, diced
salt to taste
1 onion, chopped
2 cloves garlic, minced
1 1" piece of fresh ginger, peeled and minced
1 t ground cumin
1 t  ground turmeric
pinch cayenne pepper
1 cup chicken broth
6 oz bag baby spinach
1/2 cup plain yogurt
hot cooked basmati rice with a pinch of dried mint

In a large frying pan over medium high heat, add ghee. Sprinkle chicken with salt. Brown chicken and remove to slow cooker.

Add onions, and sauté til golden brown, about 5 minutes. Stir in garlic and ginger and sauté til fragrant, about 1 minute. Stir in spices and saute another 30 seconds or so. Pour in broth and raise heat to high; when broth comes to a boil, add mixture to slow cooker. Cover and cook on high 4 hours or low 8 hours.

Add spinach and cook til spinach is wilted, about 5 minutes. Just before serving, stir in yogurt. Season to taste with salt.

I served the curry over the minted rice.

Recipe is adapted from O Magazine. The original can be found here: http://www.oprah.com/recipe/omagazine/recipes/200910-omag-recipe-lamb-curryhttp://media-files.gather.com/images/d683/d959/d745/d224/d96/f3/full.jpg

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