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Indian Curry Chicken PRINT
haven’t tried this yet
Ingredients
| 5 | medium white potatoes (about 1½ pounds), peeled |
| 1 | medium green sweet pepper, seeded and cut into 1-inch pieces |
| 1 | medium onion, sliced |
| 1 | pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces |
| 1½ | cups chopped tomato (3 medium) |
| 1 | tablespoon ground coriander |
| 1½ | teaspoons paprika |
| 1 | teaspoon grated fresh ginger or ¼ teaspoon ground ginger |
| ¾ | teaspoon salt |
| ½ | teaspoon ground turmeric |
| ¼ - ½ | teaspoon crushed red pepper |
| ¼ | teaspoon ground cinnamon |
| ⅛ | 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 tomato, 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,
Calories 246,
Protein (gm) 26,
Carbohydrate (gm) 31,
Fat, total (gm) 2,
Cholesterol (mg) 53,
Dietary Fiber, total (gm) 5,
Vitamin C (mg) 53,
Sodium (mg) 609,
Calcium (DV %) 30,
Iron (DV %) 3,
Vegetables () 2,
Starch () 2,
Very Lean Meat () 3,
Percent Daily Values are based on a 2,000 calorie diet
120
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