Curried Chicken Breasts

• 1 12 teaspoons ground cumin
• 2 tablespoons ground coriander
• 1 12 teaspoons ground turmeric
• 14 teaspoon chili powder
• 1 teaspoon brown mustard seeds, ground in mortar and pestle
• 14 teaspoon ground cloves
• 14 teaspoon ground cardamom
• 14 teaspoon ground cinnamon
• 1 12 tablespoons apple cider vinegar
• 2 tablespoons water, as needed
• 1 small onion, sliced into rings
• 3 boneless skinless chicken breast halves, trimmed
• 14 teaspoon salt
• 1 12 teaspoons curry paste
• 1 teaspoon sesame oil or 1 teaspoon olive oil
• 14 cup heavy cream or 14 cup half-and-half

1. To make curry paste, combine all of the spices in a small bowl with a fork.
2. Mix in the vinegar, then drizzle in the water to make a loose paste.
3. Spray the inside of a 3 qt crock pot with non-stick cooking spray.
4. Place the sliced onion on the bottom for the chicken to sit on.
5. Mix together the 1 1/2 tsp of curry paste and oil; rub on chicken to coat both sides.
6. Place the chicken breasts in the slow cooker and sprinkle with the salt.
7. Cover and cook on high for 2 1/2 to 3 hours.
8. Stir in the heavy cream and add salt to taste.
9. Serve hot over rice.

ground cumin, ground coriander, ground turmeric, chili powder, brown mustard seeds, ground cloves, ground cardamom, ground cinnamon, apple cider vinegar, water, onion, chicken breast halves, salt, curry, sesame oil, heavy cream

Taken from www.food.com/recipe/curried-chicken-breasts-349359 (may not work)