Crock Pot Chicken and Potato Curry

Name: Crock Pot Chicken and Potato Curry
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 5 serving(s)
Ingredients: 5 medium potatoes (cut into 1 inch chunks); 1 medium red bell pepper; 1 medium onion (sliced); 1 lb boneless skinless chicken breast (cut into 1 inch cubes); 1 1/2 cups chopped tomatoes; 1 tablespoon ground coriander; 1 1/2 teaspoons paprika; 1 teaspoon grated fresh ginger (or 1/4 t ground ginger); 3/4 teaspoon salt; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 cup chicken broth; 2 tablespoons cold water; 4 teaspoons cornstarch

Submitted by Carianne

"This comes from Better Homes and Gardens "Crockery Cooking.""

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photo by pancake42

Ready In:: 5hrs 30mins
Ingredients:: 16
Serves:: 5

ingredients

5 medium potatoes (cut into 1 inch chunks)
1 medium red bell pepper
1 medium onion (sliced)
1 lb boneless skinless chicken breast (cut into 1 inch cubes)
1 ¹⁄₂ cups chopped tomatoes
1 tablespoon ground coriander
1 ¹⁄₂ teaspoons paprika
1 teaspoon grated fresh ginger (or 1/4 t ground ginger)
³⁄₄ teaspoon salt
¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₂ teaspoon ground turmeric
¹⁄₄ teaspoon ground cinnamon
¹⁄₈ teaspoon ground cloves
1 cup chicken broth
2 tablespoons cold water
4 teaspoons cornstarch

directions

Put the potatoes, red bell pepper, and onion in the bottom of a 6 quart crock pot and place chicken on top.
In a medium bowl mix the tomatoes, all spices, and the chicken broth.
Pour over chicken.
Cover and cook on High 4- 5 hours (or Low for 8- 10).
If using low, switch to high.
Combine cornstarch and water and add to crock pot.
Cover and cook for an additional 20 minutes.

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Reviews

Awesome comfort food! It was so good! My husband insisted it get only 4 stars because he had to add hotsauce. It was a little bland, but the better for the kids to eat! And there were NO leftovers!

Shelly K
Pretty good recipe! It's nice to have a curry dish that is low in fat. I added garbanzos and peas. I served it over rice, and over fettuccine the next day. Yum!

bmnchef
We really like this one a lot! Very easy to throw together and quite tasty. We like a little spicier, so just increase the spices - and I add cumin, as well. Depending on what I have, I also add peas (frozen) - about a cup - or a can of garbanzo beans/chick peas, w/ the tomatoes. Hearty and healthy - and quite tasty!

HeathJ
I was looking for a chicken crockpot curry that didn't use coconut milk, and tried this one. I did make it as more of a stew! Modified it in the following way: used frozen bell pepper strips for the pepper; chunked purple potato for the potato; used chicken legs (removed the skin) for the chicken; used canned diced tomato; added some sliced carrot and sliced garlic. Increased the salt (used about 2tsp) per previous reviews, Omitted the cornstarch. Stirred a dollop of sour cream into each bowl (thanks for that suggestion!). The meat just fell off the bones by the end of cooking, and the taste of the whole thing was unremarkable but very good - savory with just a little bit of bite to it. Overall, VERY easy and satisfying, and flexible. I'm going to make this again! I'd say this is a 4.5 if you take into account easy preparation - throw it all together in 10 minutes, then just wait. Thanks for posting it.

Mymble
This is pretty good .. I too increased the amount of salt .. It only took me 7 minutes to prepare the whole thing .. thanks

najwa

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Tweaks

This was a tasty recipe, but required much more salt and needed to be spicier, in my opinion. I ended up using nearly 1 1/2 tsp of salt, and still salted it more at the table, but I like things salty. The most difficult part of the recipe was all the chopping involved, which wasn't all that hard. I didn't have some of the spices that were called for, so I substituted cumin for turmeric and left out the cloves entirely. My boyfriend was a little wary of it, since I said it was a curry but that I didn't use curry powder. However, he was very happy with the taste and proclaimed the curry taste "authentic". We served this with light sour cream -- yum! Be careful not to overstir or overcook, otherwise the potatoes turn to goo and the chicken begins to shred. Then it becomes a stew!

vonteity

RECIPE SUBMITTED BY

Carianne

Tucson, 0

<p>I live in the beautiful Sonoran Desert, where I work for an amazing non-profit organization, Sky Island Alliance. I have a very busy schedule, but I like to eat healthy, and cook as much as I can.  My husband is a good sport about trying all pof my experiments.  Lately it's been a lot of canning and fermenting.</p> 8724476"

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