Updated: Jan 26, 2022
2 pounds chicken thighs(or drum sticks)
3 Tablespoon curry powder
1 teaspoon turmeric powder
1/2 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon paprika
1 1/4 teaspoon Armanda’s Kuisine Island Spice
2 Tablespoons Armanda Kuisine All purpose seasoning
3 stems of fresh thyme
2 cups chicken broth
2 cloves fresh garlic thinly chopped
2 Tablespoons butter
1 tablespoon olive oil
1 medium sweet onion (cut into 1-inch pieces)
2 carrots cut into 1inch pieces (optional)
Cilantro or parsley (chopped (optional))
Place all your dry spices, chicken, fresh garlic, onions, carrots, and oil in your crock pot. mix well until combined.
Pour your 2 cups of chicken broth on the side walls of the crockpot. Not directly on the chicken Now, add the butter to the top.
Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
During the last 30 minutes of cooking, make a gravy mixture.(gravy mixture includes: in a cup, mix 3 tablespoons flour and cold water to smooth the flour out to a thin paste consistency) add your gravy mix to your chicken and stir. Cover until sauce has thicken and chicken is done.
Turn off your crock pot, stir, and let rest for about 20 minutes before serving. This will help thicken the sauce more.
Serve over rice