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Prep Time : 25min
Cook Time : 9hr 
Course : Entree
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : Indian
Occasion : Back to School, Fall, Family Dinner, Winter
 
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Crockpot Chicken Curry

From Linda Larsen,
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This ingredient list looks long; but most of the ingredients are spices that are quickly added to the crockpot.

INGREDIENTS:

  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 Tbsp. grated fresh gingeroot
  • 2" cinnamon stick
  • 1 Tbsp. curry powder
  • 1/2 tsp. crushed red pepper flakes
  • 3-1/2 lb. chicken, cut up
  • 1/2 cup low sodium chicken broth
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 1/4 cup chopped cilantro leaves
  • 1/2 cup sliced green onions
  • 1/2 cup mango chutney
  • 1/2 cup chopped peanuts
  • 1/2 cup chopped coconut

PREPARATION:

Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot. Pour chicken broth over all.

Cover slow cooker and cook on low for 7-8 hours. Remove chicken and keep warm in low oven, covered. Skim fat from crockpot. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce and chutney. Sprinkle with cilantro and green onions to serve, and serve with peanuts, and coconut. 6 servings

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