This ingredient list looks long; but most of the ingredients are spices that are quickly added to the crockpot. More curry powder is added at the end of the cooking time since the slow cooker tends to mute spice flavors.
Prep Time: 25 minutes
Cook Time: 9 hours
Total Time: 9 hours, 25 minutes
Yield: 6 servings
Ingredients:
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp. grated fresh gingeroot
- 2" cinnamon stick
- 1 to 2 Tbsp. curry powder
- 1/2 tsp. crushed red pepper flakes
- 3-1/2 lb. chicken, cut up and skinned
- 1-1/2 cups low sodium chicken broth
- 2 Tbsp. cornstarch
- 2 tsp. curry powder
- 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, 1 to 2 tablespoons 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, 2 teaspoons curry powder, 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.
