Chicken Curry

Recipe from Tristen

Ingredients
Canola oil- ¼ cup
Yellow onions- 2 chopped
Garlic- 4-6 cloves, minced
Ground Coriander, 1 ½ teaspoons
Ground Turmeric, 1 ½ teaspoons
Cumin seeds, 1 teaspoon
Cauliflower, 1 head, cut into bite size florets
Green Beans, 1 pound, trimmed and coarsely chopped
Salt to taste
Fresh cilantro

Directions
1. Brown the chicken: In a large frying pan over medium-high heat, warm a few tablespoons of the oil. Add the chicken pieces, and cook until golden brown on the bottom, about 4-5 minutes. Turn the chicken and cook until the second side is lightly browned, about 1-2 minutes longer. Transfer the chicken to the slow cooker.

2. Saute the vegetables and spices: In a frying pan over medium-high heat, warm the oil. Add onions and garlic, sauté until soft, about 5 minutes. Add coriander, turmeric, cumin seeds, and sauté until fragrant, about 30-60 seconds. Add about a cup of hot water and stir with a wooden spoon, scraping any browned bits off the bottom of the pan. When it starts boiling, remove the pan.

3. Add the cauliflower and green beans to the cooker. Pour the seasoned liquid over them. Sprinkle with a few pinches of salt (Himalayan pink salt is especially yummy) and stir to combine. Cover and cook on the high heat setting for 4 hours, or the low heat setting for 8 hours.

Serve over steamed basmati rice and garnish with fresh cilantro.

Note: If I'm being really lazy, I'll skip the green beans, and just toss in a bag of frozen peas about 30 minutes before serving...