Slow Cooker Creamy Chicken and Mint Curry

Ingredients

• 4 teaspoons extra virgin olive oil
  
• 1 red onion, very finely diced
  
• 1 tablespoon fresh ginger paste
  
• 4 pods garlic, pressed
  
• 1/2 teaspoon cumin powder
  
• 1/2 teaspoon coriander powder
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  
• 1 large tomato, diced
  
• 2 pounds boneless chicken, cut into small pieces
  
• 1/3 cup low fat sour cream
  
• 1/2 cup cashew nuts
  
• 3/4 cup loosely packed mint leaves
  
• 1 large lime, halved
  
• 2 tablespoons chopped cilantro
  
• 3 green chiles, coarsely chopped
  

Directions

1. In a large non-stick skillet or pan heat the oil on medium heat for about 1 minute. Add in the onions and sauté well for 4 minutes, stirring occasionally until the onions soften, wilt and begin the turn golden at the edges.
2. Add in the ginger paste and the garlic and cook for another 2 minutes.
3. Add in the cumin and coriander powders and mix well.
4. Place the entire mixture in a slow cooker, add in the salt, sugar and the tomato and turn the setting on a high.
5. Let this cook undisturbed for 1 hour on high and add in the chicken and cook for another 45 minutes, until the mixture is bubbly and cooking briskly.
6. Place the sour cream and cashews in a blender and grind until smooth. Then, stir into the chicken and let it simmer for 15 to 20 minutes.
7. Place the mint in a blender, squeeze in the lime juice and add the cilantro and green chilies and grind to a paste.
8. At this point, the chicken should be soft and the gravy should be a light creamy texture.
9. Turn off the slow cooker and stir in the herb sauce and mix well. Let rest for 20 minutes before serving.