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Indian Chicken Curry
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1 1/4 pounds boneless skinless chicken thighs, cut into bite-sized pieces

1 small (1/2 cup) onion, chopped

3/4 pound red new potatoes, cubed

1 (14 1/2-ounce) can stewed tomatoes

1/2 cup chicken broth

4 teaspoons ground curry powder

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup unsweetened coconut milk

1 tablespoon cornstarch


3 cups hot cooked rice

How to make

  1. 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.

  2. STEP 2

    Cover; cook on Low heat setting 7-8 hours or until chicken and potatoes are fork tender.

  3. 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.

  4. 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.

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