A CLASSIC INDIAN DISH IN THE CROCK-POT ENJOY DAN:

                      CROCK-POT CHICKEN THIGHS by CHEF DAN:

Serves 10 -12

INGREDIENTS:

5 pounds, bone in, skinless, chicken thighs

1/4-cup flour

1/4-cup butter

1/4-cup olive oil

2 onions, diced

6 garlic cloves, minced

1 tablespoon curry powder

2 tablespoons red curry paste

2 cans tomato paste

1 tablespoon garam masala

1 (19oz) can MAE PLOY coconut milk

2 cups Greek plain yogurt

1 tablespoon cardamom seeds, ground in seed grinder

Salt and pepper to taste

DIRECTIONS:

1.    Dredge the chicken thighs in the flour.

2.    Melt the 2 tablespoons each butter and oil in a skillet over medium-heat.

3.    Brown the chicken thighs on all sides.

4.    Add chicken to crock-pot.

5.    In the same skillet add reaming butter and oil and sauté the onion and garlic, for about 5-7 minutes.

6.    Stir curry powder, curry paste, garam masala, cardamom seeds, tomato paste until no lumps in the tomato paste remain.

7.    Add to crock-pot and stir in coconut milk and yogurt.

8.    Season with salt and pepper.

9.    Cook on high for 4-6 hours.

10. Cook on low for 6-8 hours.

ENJOY DAN:                              BON-APPETITE!!