Crockpot Curried Indian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
10 chicken legs2 T olive oil2 medium onions, chopped3 cloves garlic, pressed1 tsp. ground cumin1 T. ginger2 tsp. smoked paprika1/2 tsp. red pepper flakes1 tsp. spicy brown mustard1 can unsalted tomatoes1 15 oz. jar salsa1 c. frozen yellow sweet corn1 c. frozen broccoli
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.
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.
Nutritional Info 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
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