Ingredients
| 1/2 | cup yogurt |
| 1/2 | teaspoon salt |
| 1 | whole chicken, cut up |
| 5 | tablespoons olive oil (or vegetable oil) |
| 1 | onion, chopped |
| 1 | green pepper, chopped |
| 1/2 | teaspoon ginger |
| pinch garlic powder | |
| 1/2 | teaspoon ground cardamom |
| 1 | tablespoon ground coriander |
| 1/2 | teaspoon ground cumin |
| 6 | peppercorns |
| 1 | cinnamon stick |
| 1/2 | teaspoon turmeric |
| 1 | 8-ounce can tomato sauce |
| 1 | cup water |
| 2 | potatoes, cubed |
| basmati rice | |
| frozen peas, optional |
Instructions
Mix yogurt and salt. Remove skin from chicken. Coat chicken pieces with yogurt mixture and set in bowl 30 minutes. Sauté chicken pieces in oil until brown. Mix onion, green pepper, ginger, garlic powder, cardamom, coriander, cumin, peppercorns, cinnamon stick, turmeric, tomato sauce and water. Place chicken in slow cooker and pour sauce mixture over chicken. Add potatoes and cook until chicken is tender and potatoes are cooked. Thawed peas can be added at the end, if desired. Serve over basmati rice. Serves 4-6
