CrockPot Chicken Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 268.7
- Total Fat: 13.6 g
- Cholesterol: 49.3 mg
- Sodium: 425.3 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.9 g
- Protein: 22.8 g
View full nutritional breakdown of CrockPot Chicken Curry calories by ingredient
Introduction
Add more or less curry for your taste and serve over rice and top with peanuts as desired (rice and peanuts not included in calorie count). Add more or less curry for your taste and serve over rice and top with peanuts as desired (rice and peanuts not included in calorie count).Number of Servings: 8
Ingredients
-
3 tbsp Curry powder
1.5 tsp Cumin seed
1 tsp Salt
1.5 pounds boneless, skinless Chicken Breasts cut into 1 inch pieces
3 Medium Potatoes, chopped
1 Cooking Apple, chopped
1 Medium Onion, chopped
2 Garlic cloves, minced
1 Jalapeno Pepper, seeded and finely chopped
1 tsp Instant Chicken Bouillon
2 cups unsweetened Coconut Milk
Directions
In a 3.5 or 4 quart slow cooker combine potatoes, apple, and onion. Top with chicken.
In a bowl, mix curry powder, cumin, salt, garlic, jalapeno pepper, and bouillon with 1 cup water. Pour over meat and vegetables.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
To finish, turn crock pot to high-heat setting and stir coconut milk into chicken mixture. Cover and cook for 30 minutes more.
If desired, serve over hot rice and top with peanuts.
Number of Servings: 8
Recipe submitted by SparkPeople user ANG1ROBERTS.
In a bowl, mix curry powder, cumin, salt, garlic, jalapeno pepper, and bouillon with 1 cup water. Pour over meat and vegetables.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
To finish, turn crock pot to high-heat setting and stir coconut milk into chicken mixture. Cover and cook for 30 minutes more.
If desired, serve over hot rice and top with peanuts.
Number of Servings: 8
Recipe submitted by SparkPeople user ANG1ROBERTS.