Post by April B. on Jan 8, 2003 9:20:12 GMT -6
Chicken Curry
Serving 4
Crockpot
4 skinless, boneless chicken, breast halves, or thighs, 12 ounces total
4 med. potatoes, cut into 1-inch chunks, 1 1/4 pounds
1 med. green sweet pepper, cut into 1-inch pieces, 3/4 cup
1 med. onion, sliced
1 cup Chopped tomato
1 Tbs. ground coriander
2 tsp. grated gingerroot, or 1/2 teaspoon ground ginger
1& ½ tsp. paprika
3/4 tsp. salt
½ tsp. Crushed red pepper -- (up to 1)
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
3/4 cups chicken broth
1 Tbs. cornstarch
1 Tbs. cold water
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place potatoes, sweet pepper, and onion in a 3 1/2- or 4-quart crockery cooker. Place chicken on top of the vegetables.
For sauce, combine tomato, coriander, gingerroot or ground ginger, paprika, salt, red pepper, turmeric, cinnamon, and cloves in a medium bowl; stir in chicken broth. Pour sauce over chicken.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Combine cornstarch and water; stir into broth. Cover and cook 10 to 15 minutes longer on high-heat setting or till mixture is thickened and bubbly.
Makes 4 servings.
Nutrition facts per serving: 288 cal., 3 g total fat (1 g sat. fat), 45 mg cholesterol, 607 mg sodium, 43 g carbohydrate., 3 g dietary fiber, 22 g pro. Daily Value: 11% vitamin. A, 76% vitamin. C, 27% iron.
Serving 4
Crockpot
4 skinless, boneless chicken, breast halves, or thighs, 12 ounces total
4 med. potatoes, cut into 1-inch chunks, 1 1/4 pounds
1 med. green sweet pepper, cut into 1-inch pieces, 3/4 cup
1 med. onion, sliced
1 cup Chopped tomato
1 Tbs. ground coriander
2 tsp. grated gingerroot, or 1/2 teaspoon ground ginger
1& ½ tsp. paprika
3/4 tsp. salt
½ tsp. Crushed red pepper -- (up to 1)
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
3/4 cups chicken broth
1 Tbs. cornstarch
1 Tbs. cold water
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place potatoes, sweet pepper, and onion in a 3 1/2- or 4-quart crockery cooker. Place chicken on top of the vegetables.
For sauce, combine tomato, coriander, gingerroot or ground ginger, paprika, salt, red pepper, turmeric, cinnamon, and cloves in a medium bowl; stir in chicken broth. Pour sauce over chicken.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Combine cornstarch and water; stir into broth. Cover and cook 10 to 15 minutes longer on high-heat setting or till mixture is thickened and bubbly.
Makes 4 servings.
Nutrition facts per serving: 288 cal., 3 g total fat (1 g sat. fat), 45 mg cholesterol, 607 mg sodium, 43 g carbohydrate., 3 g dietary fiber, 22 g pro. Daily Value: 11% vitamin. A, 76% vitamin. C, 27% iron.