Some of you will notice that I managed to sneak some pomegranate molasses in here. I'm feeling dreadfully guilty (not only about the dog) that despite enthusiastic encouragement from some quarters, I still have most of a bottle of the stuff mouldering in the cupboard. I wondered if it would do anything to the flavour of this curry beyond adding the sweetness that the sugar I used it in place of was supposed to do, and indeed there is a very subtle and rather pleasant tang to the concoction. Nothing earthshattering, but, you know, nice.
You need to get this into the slow cooker on low at least 5-6 hours before you want to eat, but it'll happily do its thang all day if you're out of the house. This is based on a recipe from the 'Ultimate Slow Cooker' book which I totally love. As well as my general tinkering, the original recipe includes a large red chilli which you de-seed and chop up with the onions ginger and garlic.
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