Crock Pot Chicken Curry
Even though this ingredient list looks a bit lengthy, don’t fret! Most of the ingredients are spices that can be quickly added to the crock pot.
1 onion thinly sliced
3 cloves of minced garlic
1 tbsp of freshly grated ginger
2” cinnamon stick
1 tbsp of curry powder
1/2 tsp o f crushed red pepper flakes
3 ½ lbs of chicken cut into chunks
1/2 cup of low sodium chicken broth
2 tbsp of cornstarch
2 tbsp of cold water
1/4 cup of chopped cilantro
1/2 cup of sliced green onions
1/2 cup of mango chutney (you can buy this in the grocery store)
1/2 cup of chopped peanuts
1/2 cup of chopped coconut
Combine the onion, garlic, ginger root, cinnamon, curry powder and red pepper flakes in crock pot. Arrange chicken chunks on top of onions and spices. Pour chicken broth all over.
Cover and cook on LOW for 7 to 8 hours. Remove chicken and keep warm in low oven, covered.
Skim fat from crock pot. Combine cornstarch and water in a small bowl. Stir into juices remaining in crock pot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened.
Serve chicken with sauce and mango chutney. Sprinkle with cilantro and green onions to serve and serve with peanuts and coconut.