Spicy Chicken Curry (Diabetic/ Crock Pot)

• 4 lbs skinless chicken pieces, with bones
• water
• 2 medium onions, diced
• 1 (10 ounce) package frozen spinach, chopped, thawed, squeezed dry
• 1 cup low-fat plain yogurt
• 2 -3 red potatoes, diced
• 1 teaspoon salt
• 1 teaspoon garlic
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pepper
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 12 teaspoon chili powder
• 1 teaspoon red pepper flakes
• 3 teaspoons turmeric

1. Place (cleaned) chicken in a large slow cooker.
2. Cover with water.
3. Cover pot and cook on high for 2 hours or until tender and drain the chicken and remove from the slow cooker.
4. Cool briefly and cut and shred into small pieces and return to the slow cooker.
5. Add remaining ingredients and cover and cook on low for 4-6 hours or until potatoes are tender.
6. Serve on top of rice with mango slices or chutney.

chicken, water, onions, frozen spinach, lowfat plain yogurt, red potatoes, salt, garlic, ground ginger, ground cumin, ground coriander, pepper, ground cloves, ground cardamom, ground cinnamon, chili powder, red pepper, turmeric

Taken from www.food.com/recipe/spicy-chicken-curry-diabetic-crock-pot-136403 (may not work)