• 5 potatoes, white, peeled
  • 1 pepper, green, sweet, seeded and cut into 1 inch pieced
  • 1 onion, sliced, medium
  • 1 lb. chicken, skinless, boneless, (breast halves or thighs, cut into 1 inch pieces)
  • 1 1/2 c. tomatoes, chopped (3 medium)
  • 1 T. coriander, ground
  • 1 1/2 tsp. paprika
  • 1 tsp. ginger, fresh, grated or 1/4 tsp. ground ginger
  • 3/4 tsp. salt
  • 1/2 tsp. turmeric, ground
  • 1/4 to 1/2 tsp. crushed red pepper
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1 c. chicken broth
  • 2 T. cold water
  • 4 tsp. cornstarch

Pin It


For a wonderful Indian cuisine, you will want to make Crock Pot Indian Curry Chicken, and enjoy the wonderful flavors of this delicious recipe.

  1. Combine potatoes, sweet pepper, and onion in a 3 1/2 to 6 quart Slow Cooker.
  2. Add Chicken.
  3. Combine tomatoes coriander, paprika, ginger, salt, turmeric crushed red pepper, cinnamon ad cloves in a separate bowl, and mix well. Stir in broth.
  4. Pour mixture over chicken and vegetables in the crock.
  5. Cover. Cook on Low for 8-10 hours or on High for 4-5 hours.
  6. Combine until smooth; the water and cornstarch in a small bowl.
  7. If crocking on Low turn crock up to High, and slowly stir in the cornstarch mixture.
  8. Cover again. Cook on High for 15 – 20 minutes until thick and bubbly.

NOTE: Pictured without Potatoes and Green Pepper, but it does add to this recipe!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Indian Curry Chicken

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites