14 SEATTLE CITY LIGHT Chicken Curry Hina A. Seattle 4 large chicken breasts (frozen is preferred, but not necessary) 3/4 C yogurt 1 C olive oil 2 tbsp ginger paste 3 large serrano chilies (spicy) 5 tbsp lemon juice; 1 bag of Shan curry spice mix 1 pouch instant quinoa “I love the aroma that fills the house during cooking. I take the naan or pita bread and either microwave it or place it on the lid of the slow cooker to get it nice and warm.” Place all ingredients into a crockpot in order listed above. If chicken is frozen, set the crockpot on high for first 4 hours and low for next 2.5 hours. If the chicken is thawed, set the crockpot on low for 6 hours. 1/2 way through cooking time, stir the meat in the crockpot to make sure all ingredients are well mixed and cut the chicken into pieces with scissors. 3 minutes before it is done, put quinoa pouch in the microwave for 90 seconds and serve. Serve with naan (optional). 6 to 6.5 hours in a crockpot