Indian Curry with Chicken
- Number of Servings: 4
Ingredients
4 medium yukon potatoes, cut into small pieces3/4 cup green bell pepper, cut into 1" pieces1 medium onion, sliced1 lb boneless, skinless chicken breast, cut into 1" pieces1 1/2 cups chopped tomatoes1 Tbsp ground coriander1 1/2 tsp paprika1/8 tsp ground ginger1/2 tsp salt1/2 tsp crushed red pepper flakes1/2 tsp tumeric1/4 tsp cinnamon1/8 tsp cloves1 cup 99% fat free chicken broth2 Tbsp cold water4 tsp cornstarch
Place potatoes, bell pepper and onion in slow cooker coated with cooking spray. Place chicken on top of vegetables.
In a medium bowl combine tomatoes and spices; stir in chicken broth. Pour mixture over chicken and vegetables in slow cooker.
Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. Once time is complete: turn slow cooker to HIGH heat. Combine water and cornstarch; stir into mixture in slow cooker. Cover and cook 15 to 20 minutes more or until slightly thickened and bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
In a medium bowl combine tomatoes and spices; stir in chicken broth. Pour mixture over chicken and vegetables in slow cooker.
Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. Once time is complete: turn slow cooker to HIGH heat. Combine water and cornstarch; stir into mixture in slow cooker. Cover and cook 15 to 20 minutes more or until slightly thickened and bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 286.8
- Total Fat: 2.3 g
- Cholesterol: 65.7 mg
- Sodium: 605.0 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 4.5 g
- Protein: 30.8 g
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