Indian Curry Chicken

Indian Curry Chicken Enlarge Image
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7 users rated this recipe an average rating of 3.5
Makes:
5 servings
Prep:
25 mins
Slow Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high) plus 15 minutes (high)
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Indian Curry Chicken

Ingredients
5
medium white potatoes (about 1-1/2 pounds), peeled
1
medium green sweet pepper, cut into 1-inch pieces
1
medium onion, sliced
1
pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
1 1/2
cups chopped tomatoes (3 medium)
1
tablespoon ground coriander
1 1/2
teaspoons paprika
1
teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
3/4
teaspoon salt
1/2
teaspoon ground turmeric
1/4
teaspoon crushed red pepper
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1
cup chicken broth
2
tablespoons cold water
4
teaspoons cornstarch

Directions

  1. In a 3-1/2- to 6-quart slow cooker combine potatoes, sweet pepper, and onion. Add chicken.
  2. In a medium bowl combine tomatoes, coriander, paprika, ginger, salt, turmeric, crushed red pepper, cinnamon, and cloves; stir in broth. Pour over mixture in cooker.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. If using low-heat setting, turn to high-heat setting. In a small bowl combine the water and cornstarch; stir into mixture in cooker. Cover and cook for 15 to 20 minutes more or until slightly thickened and bubbly.

Nutrition Facts

(Indian Curry Chicken)
    Per serving:
  • 246 kcal cal.,
  • 2 g fat
  • 53 mg chol.,
  • 609 mg sodium,
  • 31 g carb.,
  • 5 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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