4 boneless chicken breasts
1 white onion sliced
1 cup of cauliflower florets
1 cup sliced white mushrooms
1 piece of fresh ginger root sliced in half (peeled about inch and half long)
1 piece of fresh turmeric root sliced in half (peeled about half inch long)
2 cups of chicken broth
1 cup of water
1 teaspoon of freshly ground cumin seed
1 teaspoon of freshly ground coriander seed
1 tablespoon green curry paste
1 bunch chopped fresh cilantro
Place chicken breasts in slow cooker.
Add onion, ginger and turmeric.
Add broth and water.
Add cumin, coriander and green curry paste.
Cook in slow cooker on high for 6 hours.
Stir during cooking to make sure spices and paste are evenly distributed.
Last hour add cauliflower and mushrooms.
When plating sprinkle with cilantro.
Serve with rice or small potatoes.