Curried Chicken Breasts

From "Not Your Mother's Slow Cooker Recipes for Two"

• Ready In: 3 hrs 10 mins
• Serves: 2
• Yields: 2 chicken breasts

Ingredients

• Curry Paste

• 1 1⁄2 teaspoons ground cumin
• 2  tablespoons ground coriander
• 1 1⁄2 teaspoons ground turmeric
• 1⁄4 teaspoon chili powder
• 1  teaspoon brown mustard seeds, ground in mortar and pestle
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon ground cinnamon
• 1 1⁄2 tablespoons apple cider vinegar
• 2  tablespoons water, as needed

• Curry

• 1  small onion, sliced into rings
• 3  boneless skinless chicken breast halves, trimmed
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons curry paste
• 1  teaspoon  sesame oil or 1  teaspoon olive oil
• 1⁄4 cup heavy cream or 1⁄4 cup half-and-half

Directions

1. To make curry paste, combine all of the spices in a small bowl with a fork. Mix in the vinegar, then drizzle in the water to make a loose paste.
2. Spray the inside of a 3 qt crock pot with non-stick cooking spray. Place the sliced onion on the bottom for the chicken to sit on. Mix together the 1 1/2 tsp of curry paste and oil; rub on chicken to coat both sides.
3. Place the chicken breasts in the slow cooker and sprinkle with the salt. Cover and cook on high for 2 1/2 to 3 hours.
4. Stir in the heavy cream and add salt to taste. Serve hot over rice.