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Ingredients
| white potatoes: 1 lb |
| green sweet peppers: 1 whole pepper |
| onions: 1 |
| chicken breasts: 2 lbs |
| red tomatoes (chopped): 1/2 cup |
| ground coriander: 1 tsp |
| paprika: 1/2 tsp |
| ginger (grated): 1 tsp |
| ground turmeric: 1/2 tsp |
| red pepper flakes: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| ground cloves: 1/8 tsp |
| chicken broth: 1 cup |
| water: 2 tsp |
| cornstarch: 4 tsp |
Indian curry chicken
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
240 min -
Servings
5 serving(s)
Tags
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.