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Chicken Curry

Categories:
main dishes, chicken, crockpot

4 skinless; boneless chicken
-- breast halves
--or thighs
--12 ounces total
4 medium potatoes
--cut into 1-inch chunks
--1 1/4 pounds
1 medium green sweet pepper
--cut into 1-inch pieces
--3/4 cup
1 medium onion; sliced
1 cup chopped tomato
1 tablespoon ground coriander
2 teaspoons grated gingerroot
--or 1/2 teaspoon ground ginger
1 1/2 teaspoon paprika
3/4 teaspoons salt
1/2 teaspoon crushed red pepper; (up to 1)
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 cups chicken broth
1 tablespoon cornstarch
1 tablespoon 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.

Food exchanges: 1 1/2 vegetable, 2 1/2 bread, 2 1/2 meat.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00




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