Indian Chicken Curry
Indian Chicken Curry
Come home from a busy day at work to this flavorful curry dish.
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15 min
Prep Time
07 hrs 35 min
Total Time
6
servings Ingredients
1 14 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 small (12 cup) onion, chopped
34 pound red new potatoes, cubed
1 (14 1/2-ounce) can stewed tomatoes
12 cup chicken broth
4 teaspoons ground curry powder
12 teaspoon salt
18 teaspoon pepper
1 cup unsweetened coconut milk
1 tablespoon cornstarch
3 cups hot cooked rice
How to make
-
STEP 1
Spray 4-quart slow cooker with no-stick cooking spray. Place chicken, onions, potatoes and tomatoes in slow cooker. Add chicken broth, curry powder, salt and pepper; mix well.
-
STEP 2
Cover; cook on Low heat setting 7-8 hours or until chicken and potatoes are fork tender.
-
STEP 3
Increase heat setting to High. Combine coconut milk and cornstarch in bowl; mix well with whisk. Stir cornstarch mixture into slow cooker mixture. Cover; cook 20 minutes or until mixture is slightly thickened.
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STEP 4
Serve over hot cooked rice.
Tip #1
- The dark meat of chicken works best in slow cookers as its tenderness is maintained during long cooking times.
Tip #2
- Curry powder is a combination of ground spices and herbs, commonly up to 20 varieties. Turmeric, a key spice in curry, is a relative of ginger and gives curry its yellow color.
Tip #3
- Find unsweetened coconut milk in the ethnic food section of the grocery store. Refrigerate leftover coconut milk in sealed containers. Use within 2-3 days.
Tip #4
- Store leftover Indian Chicken Curry in resealable freezer containers or plastic food bags in the freezer for up to 3 months. To thaw, place in refrigerator 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.
380 Calories
16 Fat (g)
90 Cholesterol (mg)
500 Sodium (mg)
41 Carbohydrates (g)
4 Dietary Fiber
21 Protein (g)
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