Slow Cooker Chicken Curry |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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This is a combination of 2 recipes that I love. For a lovely presentation place the curried chicken in a large bowl as well as another bowl of fluffy rice. I often serve this with a bowl ot mango chutney.. Ingredients:
2 lbs boneless skinless chicken thighs |
1 teaspoon vegetable oil |
1 cup fresh mushrooms, sliced |
1 cup onion, coarsely chopped |
4 garlic cloves, crushed |
3 tablespoons curry powder |
1/4 teaspoon cayenne |
2 stalks celery, chopped |
2 carrots, chopped |
1 medium potato, peeled and cut in half |
1 (19 ounce) can chickpeas (optional) |
2 cups chicken broth |
1 green pepper, chopped |
salt and pepper |
Directions:
1. Lightly flour chicken and brown; transfer to slow cooker.
2. Sauté mushrooms and onion,garlic, curry powder, cayenne and spread over chicken. Add carrots, celery, raw potato, salt and pepper to taste;.
3. add chickpeas if using.
4. Add just enough broth mixture to cover ingredients.
5. Cook 6 hours or more on Low.
6. Add green peppers the last hour of cooking.
7. If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot.
8. Serve over rice.
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