Slow Cooker Creamy Chicken And Mint Curry

• 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

1. In a large non-stick skillet or pan heat the oil on medium heat for about 1 minute. Add in the onions and saute 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.

extra virgin olive oil, red onion, fresh ginger paste, garlic, cumin powder, coriander powder, salt, sugar, tomato, chicken, sour cream, cashew nuts, mint leaves, lime, cilantro, green chiles

Taken from food52.com/recipes/18125-slow-cooker-creamy-chicken-and-mint-curry (may not work)