Combine the chicken, spices, and tomato sauce in the slow cooker. Cook for 6 hours in LOW.
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Next:
Add the cornstarch and heavy cream, cook 30 minutes more to thicken the curry.
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Last:
Taste one more time for seasoning, and serve! YUM.
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WOWOWOWOW.Just yes.Bonus: The cream whisked with the cornstarch keeps the recipe gluten free while thickening it to that glorious curry gravy consistency.
Other Notes:This works well with chicken thighs or breasts, although I prefer chicken thighs.Leftovers keep well in the fridge for several days, just microwave them to reheat.