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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 240.6
  • Total Fat: 8.7 g
  • Cholesterol: 57.0 mg
  • Sodium: 479.8 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 19.2 g

View full nutritional breakdown of Crockpot Curried Indian Chicken calories by ingredient
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Crockpot Curried Indian Chicken

Submitted by: SUNNYGIRL28734

Introduction

If you like your curry creamy, add 1 cup of low-fat yogurt during the last half hour of cooking. Great served over steamed rice. If you like your curry creamy, add 1 cup of low-fat yogurt during the last half hour of cooking. Great served over steamed rice.
Number of Servings: 5

Ingredients

    10 chicken legs
    2 T olive oil
    2 medium onions, chopped
    3 cloves garlic, pressed
    1 tsp. ground cumin
    1 T. ginger
    2 tsp. smoked paprika
    1/2 tsp. red pepper flakes
    1 tsp. spicy brown mustard
    1 can unsalted tomatoes
    1 15 oz. jar salsa
    1 c. frozen yellow sweet corn
    1 c. frozen broccoli

Directions

Place olive oil in nonstick skillet over med. high heat. Add chicken and brown slightly (you can skip this step).
Meanwhile, chop onions and press garlic cloves. When chicken is browned, tranfer to plate.
Saute onions and garlic in same pan for approx. 4 minutes; then add cumin, ginger, paprika, red pepper, and mustard, stirring constantly, for 2 minutes. Add tomatoes and lemon juice and mix well. Puree mixture in food processor or blender.
In layers, add to crockpot one half (5) of the drumsticks, one half c. each of corn and broccoli, and half the tomato mixture. Repeat the layers. Cover and cook on high for one hour. Turn cooker to low, and cook for 5 hours.


Number of Servings: 5

Recipe submitted by SparkPeople user SUNNYGIRL28734.






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