Chicken & Veggie Red Curry

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 423.5
  • Total Fat: 19.3 g
  • Cholesterol: 55.2 mg
  • Sodium: 464.2 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 30.2 g

View full nutritional breakdown of Chicken & Veggie Red Curry calories by ingredient


Introduction

A crockpot variation of "Indian Chicken Curry I" found on Allrecipes.com. I adapted it to the crockpot and made more so I had more servings to last me for some time! A crockpot variation of "Indian Chicken Curry I" found on Allrecipes.com. I adapted it to the crockpot and made more so I had more servings to last me for some time!
Number of Servings: 10

Ingredients

    Chicken Breast, no skin, 2.10lbs
    Coconut Milk, 3 cups (1.5 cans)
    Tomato Sauce, 3 cups (1.5 cans)
    Sweet potato, 1 sweetpotato, 5" long
    Potato, raw, 4 small (1-3/4" to 2-1/2" dia cut up) Onions, raw, 1 small (cut up)
    Red Bell Pepper 1 large (cut up)
    Lentils, 1.25 cup
    Chick Peas (dried) 1 1/3 cup
    Salt and pepper to taste
    1 Tbsp finely chopped fresh ginger root
    1.5 Tbsp crushed garlic
    1.5 Tbsp hot (Madras) curry powder
    1 Tbsp Curry Powder
    1 Tbsp Cayanne Pepper
    0.25 Tbsp ground cloves
    8 pods cardamom
    1 cinnamon stick
    1 Tbsp ground cinnamon
    20 Mustard Seeds
    2 Tbsp Olive Oil
    2 cups Water

Directions

Dump cut up lentils and chick peas into the crock pot first, then add veggies and all of the seasonings on top of the veggies. Add chicken last (need not be cut up). Cover and cook for 7 hours on high, shredding the chicken about 4 hours into cooking.

Yields 10-12 servings. Nutritional information calculated for 10.

Number of Servings: 10

Recipe submitted by SparkPeople user DOGSNRODENTS.