• 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.

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