Crockpot Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.6
  • Total Fat: 5.4 g
  • Cholesterol: 57.3 mg
  • Sodium: 859.8 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 10.8 g
  • Protein: 22.8 g

View full nutritional breakdown of Crockpot Chicken Curry calories by ingredient


Introduction

This is a healthful alternative to Indian takeout. Serve it over brown rice or just eat as is. Delicious! This is a healthful alternative to Indian takeout. Serve it over brown rice or just eat as is. Delicious!
Number of Servings: 4

Ingredients

    - 1 can garbanzo beans, drained and rinsed
    - 4-6 frozen skinless chicken thighs (with bone in)
    - 1 T tomato paste
    - 2-3 T curry powder (don't be afraid to use liberally)
    - 1 t ground coriander
    - 1 t ground cumin
    - .5 t ground ginger
    - several drops of hot sauce (tobasco, etc.)
    - 1 medium yellow onion. chopped
    - 3 cloves of smashed and chopped garlic
    - 1 green bell pepper, seeded and chopped
    - 1/2 of an eggplant, chopped & lightly salted (peel on)
    - 1 large sweet potato, peeled and chopped

Directions

Mix seasonings with wet ingredients in the bottom of a 4 or 6 quart slow cooker. Add chicken and coat it with the wet ingredients/seasonings. Add garbanzos and then the rest of the veggies. Cover and cook 4 hours on high or 6 hours on low.

Number of Servings: 4

Recipe submitted by SparkPeople user IDGIETHREADGOOD.