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CROCKPOT INDIAN CHICKEN (for large crockpot)

4 frozen whole chicken legs, without skin
2 medium onions
28 oz can whole tomatoes (or 1.5-2 lbs fresh tomatoes, roughly sliced)
1 tablespoon flour or 2 Tablespoons dal (red lentils, split mung beans)
1 tablespoon sugar
2 tablespoons Tandoori spice mix, curry powder or other Indian spice mixture
salt (or 1 tsp bouillon granules)
6-10 whole peppercorns
plain yogurt, drained and stirred until creamy
juice of 1 small lemon
fresh green herbs: cilantro, chives, parsley or green onion tops, chopped

Slice the onions into thin rounds, partially separate into rings,
and place them on the bottom of the crockpot. Place the still-frozen
chicken on top of onions and sprinkle it with your selected spice
mixture and the flour or dal and sugar, salt or bouillon, and
peppercorns.

Snip the tomatoes roughly in half with kitchen scissors while still
in the can with their juices and pour entire contents over the
chicken. Stir gently to ensure tomatoes are evenly distributed
over and around chicken. Cover crockpot and cook on low for 8
hours.

During the last hour, you could add some chopped vegetables, such
as cauliflower and carrots, or peppers, if desired. When ready to
serve, stir in lemon juice to taste, and some of the drained yogurt,
if desired. Cover and allow a few minutes for the flavors to blend.
Serve over hot rice, topped with the fresh green herbs, with plain
yogurt (or a favorite raita) on the side.

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