Crockpot Chicken Curry
I'm fond of curries. They make a particularly nice crockpot meal
because they fill the house with such a great aroma for you to
come home to. This one calls for a number of spices that are
typical of curry powder. If you have a favorite curry powder on
the shelf, you could substitute a couple of tablespoon of that for
the other spices.
5 md Potato, Diced
1 Green Bell Peppers, Coarsely Chopped
1 md Onion,Coarsely Chopped
1 lb Boneless Chicken Breasts, Cubed
1 cn No Salt Added Tomatoes
1 T Coriander
1 1/2 T Paprika
1 T Ginger
1/4 t Red Pepper
1/2 t Turmeric
1/4 t Cinnamon
1/8 t Cloves
1 c Low Sodium Chicken Broth
2 T Cold Water
4 T Cornstarch
Place vegetables in crockpot. Place chicken on top. Mix together
tomatoes, spices and chicken broth. Pour over chicken. Cook on
low 8-10 hours or on high 5-6 hours. Remove meat and vegetables.
Turn heat to high. Stir cornstarch into water. Add to crockpot.
Cook until sauce is slightly thickened, about 15-20 minutes.
Yield: 5 Servings
Per Serving:
346 Calories
11 g Protein
1 g Total Fat
0 g Saturated Fat
0 g Polyunsaturated Fat
0 g Monounsaturated Fat
75 g Carbohydrates
7.8 g Fiber
53 mg Sodium
1357 mg Potassium
10 mg Cholesterol
Diabetic Exchanges
2 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
1.5 Vegetable
0 Lean Meat
1 Very Lean Meat
0.5 Fat
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