Crock-pot Indian Chicken

4 boneless skinless chicken breasts or 2 lbs. chicken tenders
1 lg. can tomatoes
1 sliced carrot
1 sliced celery
1 chopped onion
3 cloves chopped garlic
2 T. curry
2 t. chili powder
sprinkle of red pepper flakes
1 t. minced fresh ginger
1/4 chicken broth- (I used 1/2 t. chicken base and 1/3 c. water )
1 t. sugar

Cook on low 5-6 hours or until chicken is cooked through.

2 T. butter
1 T. olive oil
1 T. minced garlic
3/4 c. chopped cilantro
1 c. plain yogurt or sour cream
Cream-optional to adjust consistency

In a skillet melt 1 T. butter and 1 T. olive oil. Cook 1 T. garlic. Add chicken (cut into bite sized pieces) and tomato mixture by spoon fulls into hot skillet. Slowly stir in 1 c. plain yogurt or sour cream and heat through-add some cream if you like it a little more runny. Add 1/2 c. chopped cilantro. Stir as you melt last T. butter. Sprinkle fresh cilantro on top.

Remove from the pan and serve with Jasmin or basmati rice and Naan. (We get our Naan from Fresh & Easy, heat it up and then butter it up and sprinkle with chopped cilantro)

The family ate the whole dish-no leftovers.