My dad was military, Air Force. It was a wonderful life. Full of adventure, living in different countries, eating different foods. My parents were always adventurous eaters. Sometimes TOO adventurous. My dad tried beef tongue (yucky to me), steak tartar (when it was safe to eat more raw foods). We ate just about every cuisine available. My favorite then, and now, is East Indian. When Kayte and I were choosing chicken dishes this one caught my eye very quickly. And the fact that it was in the slow cooker meant I could just mix it and go. Perfect!

This was spot on with the flavor. I have tried other recipes but they just weren’t as good as this one. ALMOST as good as our local Indian Restaurant.

The recipe is straight forward and easy to put together. But I missed the marinate the chicken overnight and had to wait a day. I made about 2/3 of the recipe and it was plenty for just me. Hubs is NOT adventurous when it comes to food. There are lots of spices here – cumin, garam masala, curry powder, coriander, turmeric, fresh ginger – all coming together for a fragrant and delicious meal.

I served it with cauli-rice flavored with chicken soup seasoning.

The recipe is from Melissa Hartwig’s The Whole 30 Slow Cooker. (pg 190) There are recipes for the Insta-pot as well which is what I used. If you want a healthy meal, if you love Indian cuisine, try this one.

Kayte made this before me and her family loved it.