10-12 pieces of chicken (or 2-3 lbs vegetables)
2 onions and 1 bell pepper, diced
3 cloves garlic
1 c. chicken stock (or vegetable if you're going that direction)
1 1/2 - 2 Tbsp Madras curry powder (depending on how spicy you like it)
1 1/2 tsp. Paprika
1 Tbsp thyme
1 can diced tomatoes
5 Tbsp tomato paste
1 jar mango chutney
The directions to this one originally said to saute the peppers and onion, but I'm lazy and I was cooking this a lot longer than what was originally instructed, so I figured no harm would be done. I was right. Everything was great just as it was!
Basically, like most of my crock pot recipes, there are no steps or techniques here. Just throw it all in and let it do its thing.
The originally recommended time was about 8 hours on low. I did about 9, BUT I also took it to work with me. I put it on "warm" for about 4 hours because I knew it was already cooked. Then, in the last 45 minutes (while the rice was cooking) I cranked it up on high to let the sauce thicken a little. I'm guessing the last little bit wasn't entirely necessary, but this is one of those things that the longer it cooks, the better it gets!
Don't be surprised if, after having dished up a few servings or stirring it a bit, you come up with a naked bone. Oh yeah, it's that tender! Trust me, you need this in your life!
(And I'm sorry I forgot a picture. By the time I realized I needed one, the only thing left were a few bones, some empty plates, and some happy classmates!)