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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 - 1/2 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)
- Servings Per Recipe 5,
- cal. (kcal) 246,
- Fat, total (g) 2,
- chol. (mg) 53,
- carb. (g) 31,
- fiber (g) 5,
- pro. (g) 26,
- vit. C (mg) 53,
- sodium (mg) 609,
- calcium (mg) 30,
- iron (mg) 3,
- Vegetables () 2,
- Starch () 2,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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