Recipes

Crockpot Chicken Curry

Curry up and slow down and enjoy a delicious dinner dish. Let it sit and stew. That’s our advice when it comes to this gourmet chicken curry dish that’s chock full of flavor. Serve with jasmine rice for best results.
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Cuisine Continental

Servings 5 servings
Calories 1566.18 kcal

Ingredients

  

  • 5 medium potatoes, diced
  • 1 green bell pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 16 ounce(s) boneless chicken breasts, cubed
  • 1 13/16 cup(s) of no salt added tomatoes
  • 3 teaspoon(s) coriander
  • 1 1/2 tablespoon(s) paprika
  • 1 tablespoon(s) ginger
  • 83/1000 tablespoon(s) red pepper
  • 1/2 teaspoon(s) turmeric
  • 1/4 teaspoon(s) cinnamon
  • 1/8 teaspoon(s) cloves
  • 1 cup(s) low sodium chicken broth
  • 1 floz cold water
  • 4 tablespoon(s) cornstarch

Instructions

 

  • Place vegetables in crock-pot; place chicken on top.
  • Mix together tomatoes, spices and chicken broth.
  • Pour over chicken.
  • Cook on low 8-10 hours or on high 5-6 hours.
  • Remove meat and vegetables.
  • Turn heat to high.
  • Stir cornstarch into water.
  • Add to crock-pot.
  • Cook until sauce is slightly thickened, about 15-20 minutes.

Nutrition

Calories: 1566.18kcalCarbohydrates: 203.43gProtein: 158.04gFat: 17.43gSaturated Fat: 6.69gCholesterol: 480.53mgSodium: 1629.61mgFiber: 22.71gSugar: 24.89g

Keyword Chicken, Cinnamon, Low Sodium, Potato, Vegetables
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